Happy Mother’s Day to all you FABULOUS Moms out there!
Now, go beg your kids to make you THESE.
And if you ARE the kid, it’s time to get cooking… you’ll be Mom’s favorite after she takes JUST ONE BITE
This breakfast delight is quick, easy, and healthier than your typical pancake, so you really have no excuse NOT to make them. And the best part is, they sound pretty darn fancy, so it will seem as though you spent all morning preparing this tasty little spread.
(Makes 3 large pancakes)
- 2/3 cup of spelt flour (or any whole wheat flour– you can read why I like spelt here)
- 1/4 cup of whole grain oats
- 1 plus 1/3 teaspoon of baking powder
- 1 heaping teaspoon of cinnamon
- 1/4 heaping teaspoon of nutmeg
- a little under 1/4 teaspoon of salt
- 2 packets of Stevia (or 1 teaspoon of another type of all-natural granulated sugar)
- 1 teaspoon of all-natural maple flavor (I’m sure all-natural vanilla or almond extract would taste amazing too!)
- 2/3 cup of unsweetened almond milk (or another non-dairy milk)
- 1 plus 1/2 tablespoon of melted coconut oil (You can use another all natural oil, or melted non-dairy buttery spread, but I think the coconut gives the cakes a distinctly delicious flavor. You could also substitute applesauce for the oil and make these fat-free, but they WILL be a little chewier and less fluffier than normal. I personally prefer either way, but if you are not used to fat-free baking, I’d keep the oil in.)
- 1 cup of mixed berries (I like the Trader Joe’s Very Cherry Blend– cherries, blackberries, raspberries AND blueberries!)
- Optional: Top with a drizzle of all-natural maple syrup (I personally think the berries and maple extract give these enough flavor and gooeyness without the syrup, but feel free to add it if you’d like.)
- Mix the dry ingredients in a bowl and then add in the wet ingredients (minus the berries).
- **Be sure to add the berries LAST and DO NOT OVER-MIX, unless you want purple pancakes!** (Which actually, now that I think about it, could be quite pretty!)
- Lightly spray a pan with all-natural non-stick spray and set the stove at medium heat.
- Spoon 1/3 of the batter into the pan, flattening and molding it into a thick “pancake” shape.
- Flip after 2 minutes (depending on the strength of your stove you may need to cook a bit longer–but keep checking so you don’t burn your pancake!)
- Repeat 2 more times with the rest of the batter.
Now go serve Mom breakfast in bed
P.S.– As you all know by now, my non-vegan boyfriend has unsuspectingly become my official taste-tester (tough life, I know). So, just to prove these babies were omnivore/vegetarian friendly, I decided to use his new title to my advantage and conduct a little taste-testing experiment (Muahaha!). Before I hit the gym this morning, when the boyfriend was still sleeping, I cooked up a plate of Very Berry Vegan Pancakes and left them on the counter. Wouldn’t you know, when I came home, the pancakes were magically gone. Hmmm…I wonder where they went…