Very Berry Pancakes


Sundays are brunch day, and when half the family consists of herbivores and the other half consists of omni- and carnivores, pancakes provided a delightful middle ground. I used to just make VWaV‘s  banana pancakes, but unlike me, my parents don’t keep a dozen frozen bananas on hand at all times, so I had to change things up a bit. My initial version of this recipe uses only a flax egg and no banana, but I like banana pancakes, and thus today I added the banana back in. I alternate between using a flax “egg” to bind the pancakes and a mushed banana. Either work very well– but not both. When I use the banana, I still add some flax for fun and health, but the recipe works just fine without it.

We like to use a mix of frozen berries: blueberries, blackberries, and marionberries (they come together), but I’ve found that strawberries also work very well. Additionally, if you have lots of fresh fruit that needs to be used, it works well in place of the frozen berries.

Very Berry Pancakes
(serves 3-4, depending on hunger level)

1 c. all purpose flour (unbleached)

3/4 c. whole wheat pastry flour

3 t. sugar

3 t. baking powder

1 t. salt

1 t. cinnamon

1 T. flax

1 c. plain soy milk + 1 T. vinegar

3/4 c. orange juice

2 t. vegetable oil

1 t. vanilla extract

1 mushed banana (needs to either be previously frozen or very ripe)

1 cup frozen (or fresh) berries

In a large mixing bowl, mix the flour, sugar, salt, cinnamon, baking powder and flax. In a smaller bowl (or large measuring cup), stir together the soy milk, orange juice, oil, and vanilla. Mix the wet and dry ingredients together with a strong fork. In the leftover bowl or measuring cup, mush/mash the banana with a fork until is it relatively not-lumpy. Mix into the pancake batter. Try not to over mix or the batter will be very thick (which is not necessarily a bad thing). Fold in the frozen berries.

Meanwhile, preheat a large frying pan or a griddle with 1-2 t. vegetable oil or margarine on medium heat. Also, preheat the oven to 170 F so that you can keep your plates and pancakes warm while cooking the rest. Heating the griddle now allows the batter time to rest and properly thicken to a good consistency.

Spoon batter onto griddle/pan and cook about 4 minutes on each side. Watch for air bubbles and be careful not to overcook (these pancakes cook relatively slowly, so it may be a little longer than 4 minutes on each side; however, they cook quite evenly on medium heat, despite being a little thick).


Serve with sliced fresh fruit and hot maple syrup. Mmmmm.

Prep Time: about 15 minutes

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