1. Marionberry Pancakes 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! Pancake ingredients: 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.
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    Marionberry Pancakes

    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?

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    January 20, 2013
  2. These are classic Sunday pancakes with a twist - we added in fresh apple, raisins, chopped pecans, and extra cinnamon to make them extra flavorful and special. I like mine with some maple cream and hot tea. :) Ingredients: 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 loosely chopped pecans 1/3 cup chopped apple, into pieces about the width of a dime (or, if you’re not in the US, smaller than a die) 1/4 cup raisins 1 tsp cinnamon 1 tsp vanilla extract How to make it: 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, which are sometimes ideal but not for a lumpy batter filled with chunks of apple and pecan.) Gently fold in the pecans, apple, and raisins. Grease a flat pan (we use Earth Balance) 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 makes enough for about 10 pancakes.
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    These are classic Sunday pancakes with a twist - we added in fresh apple, raisins, chopped pecans, and extra cinnamon to make them extra flavorful and special. I like mine with some maple cream and hot tea. :)

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    October 14, 2012
  3. vegan nutella pancakes there’s no food that says “sunday morning” to me than a tall stack of pancakes. these are moist and sweetened by some from-scratch vegan nutella. we altered this recipe from the original in the joy of vegan baking, one of our favorite cook books. make some vegan nutella (page 12)! or use a close commercial version, like justin’s chocolate hazelnut butter or peanut butter & co’s dark chocolate dreams mix together 1/2 cup pure maple syrup and 3 tbsp vegan nutella stir in a mixing bowl until just combined: 1 cup flour, 1 tbsp baking powder, 1/4 tsp salt, 1 cup non-dairy milk, 2 tbsp oil, and 3 tbsp of the nutella/syrup mixture. if the batter is too thin add in some flour, if it’s too thick add in some milk. spoon the batter out onto a hot flat pan, 2-3 tbsp for each pancake. cook on medium-low, and when the pancake starts to bubble, flip it over. give it another couple of minutes and check the other side to see if it’s done. serve with the rest of the nutella/syrup mixture, or just maple syrup, or fresh fruit, or whatever else you like with pancakes. one recipe makes enough for about two-three people, depending on how hungry you are! enjoy :)
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    vegan nutella pancakes

    there’s no food that says “sunday morning” to me than a tall stack of pancakes. these are moist and sweetened by some from-scratch vegan nutella. we altered this recipe from the original in the joy of vegan baking, one of our favorite cook books.

    1. make some vegan nutella (page 12)! or use a close commercial version, like justin’s chocolate hazelnut butter or peanut butter & co’s dark chocolate dreams
    2. mix together 1/2 cup pure maple syrup and 3 tbsp vegan nutella
    3. stir in a mixing bowl until just combined: 1 cup flour, 1 tbsp baking powder, 1/4 tsp salt, 1 cup non-dairy milk, 2 tbsp oil, and 3 tbsp of the nutella/syrup mixture. if the batter is too thin add in some flour, if it’s too thick add in some milk.
    4. spoon the batter out onto a hot flat pan, 2-3 tbsp for each pancake. cook on medium-low, and when the pancake starts to bubble, flip it over. give it another couple of minutes and check the other side to see if it’s done.

    serve with the rest of the nutella/syrup mixture, or just maple syrup, or fresh fruit, or whatever else you like with pancakes. one recipe makes enough for about two-three people, depending on how hungry you are! enjoy :)

    October 23, 2011