Fingers crossed, it may be a good year for my blueberry bushes –
Outside of a few of the 40+ bushes, most have put on good-looking berries. I am really, really hoping it goes smoothly this year! But for now, I pulled out frozen berries from last summer’s harvest. Just a few pounds are all I have left, I am enjoying them slowly!
Baked Vegan Pancakes
- 1 cup white whole wheat flour
- 2 Tbsp baking powder
- 1 Tbsp dark brown sugar, packed
- 1 tsp ground cinnamon
- 1/8 tsp fine se salt
- 1 cup unsweetened non-dairy milk (used almond)
- 2 Tbsp olive oil or melted coconut oil
Preheat oven to 350°, lightly oil a 24 count mini muffin tin, preferably a slick non-stick.
Whisk the dry ingredients together in a large mixing bowl, add milk and oil, whisk until just moistened.
Drop 1 Tablespoon batter in each muffin cup (a 1 Tablespoon Disher works well).
Bake for 9 to 12 minutes, until golden on top. Let rest for a few minutes, turn over to knock out. Serve with warm blueberry sauce over the top.
Makes 24 mini-pancakes, serving 4.
Blueberry Citrus Sauce
- 1 pound blueberries, fresh or frozen
- 3 Tbsp pure maple syrup
- Pinch fine sea salt
- 1 cup fresh squeezed orange juice + zest of 1 orange
- 2 Tbsp corn starch or arrowroot powder
Add blueberries, maple syrup and salt to a medium saucepan. Whisk cornstarch into orange juice, add to berries.
Bring to a boil over high heat, stirring constantly. Reduce heat to medium, cook until thickened.