After watching the latest season of Portlandia on Netflix, I really, really wanted to make some marionberry pancakes. We don’t live in Oregon, though, so I settled for some blackberry pancakes. Perfect for a late Sunday breakfast right?
I would highly suggest serving these piping hot with the warm blackberry sauce, and walnuts and cold fresh berries on the side. Add pure maple syrup if you want extra sugar. Drink some chilled peachy tea along with it. Any way we ate them, everyone in our household loved them!
- 1 cup flour
- 1 tbsp baking powder
- a heaping pinch of salt
- 1 cup non dairy milk (we like almond or coconut, but soy will also work)
- 2 tbsp canola (or vegetable) oil
- 1 tbsp agave nectar (or any other sweet liquid, apple cider would be good with this recipe)
- 1/3 cup finely chopped walnutss
- 1 tsp vanilla extract
How to make the pancakes:
- Mix the dry and wet ingredients separately, then mix them together in the same bowl - lumps are okay. (Don’t overmix or you’ll get really flat pancakes.) Gently fold in the walnuts.
- Grease a flat pan (we use non-dairy margarine) and turn the heat to medium high. Pour on the pancake batter and let cook until bubbles start to form in the center of each pancake. Flip and let cook on the other side until golden brown. This recipe makes enough for about 10-12 pancakes.
How to make the blackberry sauce:
- Toss 3 cups blackberries into a food processor or blender and blend them until they’re a consistent liquid.
- Pour the blackberry sauce into a pan, and set the heat to medium. Add in the juice of half a lemon and half a grapefruit if you dig extra flavor. Also add in 2 tbsp sugar (we use turbinado sugar.)
- Heat until it’s combined and warm, but not burning hot. Serve warm.