Pecan Pancakes & Shortcut Boysenberry Sauce

Vegan Pecan Pancakes

Food photography by Lissa Davidson; header image via Pinterest

 

Do pecans make everything better? My vote is YES! I made this recipe when I had a craving for pancakes with a little somethin’ extra and it has become my go to recipe.

Refrigerating the batter for 20 minutes might test your patience, but it will also help ensure that the recipe turns out nice and fluffy.

The wait is worth it!

These are delicious, memorable pancakes that are great for a lazy weekend breakfast in bed or lounging in front of the TV.

I have included a recipe for an effortless two-step boysenberry sauce that tastes like you spent a whole lot more time tending to it. Stack the pancakes, with a spoonful of sauce between each layer and a few big dollops on top.

Finish with a swirl or two of your favourite pure maple syrup, some sliced banana on the side, and you are good to go.

Five favourite TV shows for lounging this weekend:

Addams Family
The Simpsons
Parks and Recreation
X Files
Better Off Ted

 

Pecan Pancakes

 

Pecan Pancakes & Shortcut Boysenberry Sauce

Ingredients:

1 1/4 cup all-purpose flour
1/4 cup almond meal
1 tsp baking powder
1/4 tsp baking soda
2 – 4 tbsp raw sugar
1 cup + 2 tbsp soy milk
1 tsp apple cider vinegar
2 tbsp rice bran oil
1 1/2 tsp vanilla extract
pinch of salt
1/4 cup roughly chopped pecans

 

What to do:

Sift dry ingredients into a large bowl. Add pecans and stir very briefly.

Combine soy milk and cider vinegar in a medium bowl. Set aside for a couple of minutes, then add rest of liquid ingredients. Whisk until well mixed.

Add wet ingredients to dry, in batches, stirring until just combined.

Refrigerate for 20 minutes.

Heat a small amount of rice bran oil to a medium hot frying pan. Pour around 1/4 cup of mixture into the hot pan and cook, in batches, for 2-3 minutes until bubbles form on the surface of the batter. Flip pancake and cook a further 1 minute.

Keep cooked pancakes in a warm (50 – 75 C) oven.

Serves two (approx. three pancakes each).

 

Shortcut Boysenberry Sauce

1 x 400g can boysenberries
2 – 4 tbsp raw sugar (to taste)

Add boysenberries and sugar to a small saucepan. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, until liquid has reduced and thickened (about 30 minutes).

 

Vegan Pecan Pancake Batter

 

 

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