I seem to have a one track mind lately when it comes to using up all of the lusciously ripe blueberries from my CSA. My brain keeps screaming “Pancakes!” even though I know there endless other recipes I could be making with my plump berries. I’ve been bookmarking blueberry recipes like Blueberry Boy Bait and Grilled Chicken with Blueberry BBQ Sauce but my mind wonders obsessively back to pancakes. I’m sure this gives you some window into my personality and it’s probably not flattering, but this is just how I am. The last time I was craving blueberry pancakes I made Featherlight Blueberry Pancakes. The recipe was good, great even, but I still wished I’d recreated a version of some Apple Crisp Pancakes I had at a brunch spot instead, but with blueberries of course. This week I decided to do just that and since Guava requested some already veganized recipes I figured the least I could do was make these animal product free. I love vegan pancakes because even if you’re an omnivore they’re great for days when you are craving pancakes and then realize at the last minute you’re out of eggs. I love the contrast of the crispy, sweet crumb topping against the juicy bursting berries and light pancake. Everything works together quite nicely and the crumb topping elevates these above your standard everyday pancake.
-1/2 cup all-purpose flour
-1 cup regular oats
-1/4 cup packed brown sugar
-1/8 teaspoon ground cinnamon
-Dash of salt
-1/4 cup chilled vegan margarine (I use Earth Balance), cut into small pieces
-2/3 cup all purpose flour
-2/3 cup whole wheat flour
-2 teaspoon baking powder
-1/4 teaspoon salt
-1 cup soy milk
-1/3 cup carbonated water
-1 teaspoon vanilla extract
-1 tablespoon sugar
-1 tablespoon oil
-1 cup blueberries
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Using a tablespoon begin making clumps with the mixture and drop gently onto baking sheet. Bake for 25-30 minutes, until firm and light gold. Cool on baking sheet. If pieces are large, coarsely chop into chunks. Reduce oven temperature to lowest setting.
While the topping is cooling, make the pancake batter. Mix the dry and liquid ingredients separately. Then stir together until just combined. Be careful not to overmix.
To cook the pancakes, heat a non-stick pan over medium heat. Spray with cooking spray or lightly grease with vegan margarine or oil.
Use a 1/3 cup measure to pour your batter into the pan. Before it has set, dot the top with the blueberries and evenly distribute the crumb topping over the top to cover the pancake.
Cook until the top is bubbly (because of the crumb topping you’ll have to look a little harder for this than with a standard pancake) and the edges are set. Flip and cook on the other side for a couple of minutes until brown.
Stack the completed pancakes on a baking pan or dish and keep in the warm oven until ready to serve. Repeat with remaining batter.