Vegan No Fat Pancakes

I was in the mood for pancakes and made them for dinner, so there. Why not? Breakfast for dinner is apparently a good thing. I had a small box of wild huckleberries, foraged by Scott Moran in the mountains of BC, and used them both inside the pancake batter and scattered around the plate. The white stuff on top could or could not be whipped cream, I admit nothing. And the drizzle you see is definitely maple syrup, it’s the law in Canada – pancakes → maple syrup. I wouldn’t want to break the law.

My husband said “make lots” so I made the recipe twice instead of doubling it and ended up with about 14 or 16 smaller pancakes, and I only have four left to show after “dinner”. Although using eggs yield a more tender crumb, these were pretty light and fluffy so I am sharing the recipe.

Enjoy.

Ingredients:

1 1/4 cups flour or gf flour (my law school friend Louise who lives in Europe suggested quinoa flour and said it adds a nutty flavour, she is a foodie so she knows).

3 teaspoons baking powder

2 tablespoons sugar

1 cup rice milk, or another plant based milk

1 cup huckleberries, more for serving

Directions:

Sift the flour into a bowl, add baking powder and sugar and mix to combine.

Add the milk and stir gently, the batter should be lumpy.

Add the huckleberries and stir gently into the batter. Alternatively you can scatter a few berries over the pancakes as they cook, before flipping them over.

Let rest a couple of minutes before proceeding.

Heat a skillet over medium heat and spray with non stick spray.

Scoop the batter with an ice cream scoop and cook the pancakes, 2-3 at a time, until cooked on both sides.

Serve with maple syrup, whipped cream or use fruit sauce instead.

Vegan pancakes with wild huckleberries

Print Recipe