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?
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. :)
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 :)