Vegan Walnut Pancakes with Blueberry Compote

Hi guys! Miss me?? I can’t believe it’s been nearly 3 months without a post. This summer has been so busy for me, so I apologize for my absence. Hopefully this amazing pancake recipe will make up for it a little bit!

On an extremely rare occasion, I found myself alone this Sunday morning. My husband got called into work, and my teenager is still sleeping. I had a major hankering for pancakes (a food for which my husband does not share my enthusiasm!), so I started flipping through my cookbooks. I settled on this one from Moosewood Restaurant New Classics cookbook, which I’ve had for ages. (In fact, it was my first vegetarian cookbook — my mother gave it to me as a teenager.) Because I can’t leave well enough alone, I made a few minor changes/editions.  As you can see, this is one sexy stack!

Boom. Mouth explosion.

Boom. Mouth explosion.

Vegan Oat & Walnut Pancakes

Makes about 10 pancakes, depending on size

Dry ingredients:

3/4 cup whole wheat flour

1/4 cup almond flour

1/2 teaspoon salt

2 tsp baking powder

1/8 tsp cinnamon

1/8 tsp nutmeg

2 Tbsp Nude Foods Breakfast Boost (optional, see below)

1/4 cup toasted and chopped walnuts

1/4 quick cooking rolled oats

Wet Ingredients:

1 1/3 cups almond milk

1 Tbsp grapeseed oil

1 tsp maple syrup or agave nectar

Mix all dry ingredients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and add the wet ones. Stir just until mixed. Ladle onto a hot skillet sprayed with cooking spray.

About that Breakfast Boost — this is a product I have used for some time. I typically put it into smoothies but wanted to see how it would work with this recipe. (FYI this is not a paid endorsement of any kind, I’m just a big fan!). It’s a fantastic superfood powder that adds a nice nutritional boost. Dried berries, almonds, and flax are key ingredients.  It’s somewhat hard to find (at least where I live), but I’ve been able to buy it on http://www.abesmarket.com and Amazon. I’m sure this recipe would be equally delicious without it, I just wanted to amp it up a bit.

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Blueberry Compote

2 cups fresh or frozen blueberries

1/4 cup pomegranate juice or water

1 tsp lemon zest or 2 drops lemon essential oil

2 tsp corn starch dissolved in 2 tsp water

Heat blueberries and juice over medium heat in a saucepan until liquid starts to bubble. Turn heat up to high and add corn starch, bringing up to a boil. Stir constantly for 1 minute or until liquid thickens. Turn off heat and cover; it will thicken a little more as it sits.

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Congratulations! Your breakfast is ready!! Layer pancakes with almond butter (I used this incredible superberry macqui camu almond butter I bought online, also at Abe’s Market), peanut butter, or really anything else that strikes your fancy. Then dump the compote allllllll over that stack. Proceed to devour.

Vegan Oatmeal Banana Pancakes: Semi-original

This really is my M.O, isn’t it? Stealing recipes and making them vegan….but you know what? All for a good cause, right?

This one is adapted from the “Moosewood Restaurant New Classics” cookbook. (it’s a great one, by the way — written by the owners of the Moosewood Restaurant in New York — definitely worth checking out!) The pancakes are already vegetarian, but I made some modifications to make them vegan. Enjoy!

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Dry Ingredients:
1 cup wheat flour (use other for gluten-free option)
1/2 tsp salt
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup rolled oats, ground fine (or can use instant oats)

Mix together all dry ingredients; set aside.

In a separate bowl, combine the following:

1 Tbsp ground flax (soaked in 3 Tbsp hot water for 2-3 minutes)
1 cup vanilla almond milk
1 Tbsp vegetable or coconut oil
2 Tbsp maple syrup
1 cup sliced banana

Add these to the dry ingredients and stir until just combined. Cook on a lightly oiled skillet, 1-2 minutes each side.

There are myriad ways to serve this, but I had a ton of figs that I picked from my best friend’s tree yesterday so I thought they would be lovely with it. They were, along with some fresh strawberries and a dollop of organic peanut butter (aka the food of the Gods, am I right??)

Per pancake: 100 calories, 3 g protein, 18 g carbohydrate.