Annoyingly, I’ve been battling lactose intolerance this past month. When this happens I tend to head to my food bible, The Joy of Cooking. I don’t have to worry about the recipes not working, because I know they all do. Then, when I need to adapt a recipe I know my changes are the only part that might fail. This time though I was quite surprised. These simple blueberry pancakes were better without the dairy. They were light and fluffy, and even reheated well!
I tend to be very heavy handed with dairy products. It’s not a meal unless it’s loaded with cheese, milk, and/or butter. I think for the long haul I should probably cook with more alternative milks like almond or coconut. It’s probably better for me than just living off of one food group anyway.
I still worship cheese.
Wisk together in a large bowl:
1 ½ cups all-purpose flour
3 Tablespoons sugar
1 ¾ Tablespoons baking powder
1 teaspoon salt
¼ teaspoon cinnamon
A dash of fresh grated nutmeg
Combine in another bowl:
1 ½ cups unsweetened Almond Breeze (almond milk) or milk
3 Tablespoons vegan butter or butter, melted
½ teaspoon vanilla extract
Light colored olive oil
About 1 ½ cups frozen wild blueberries
1. Mix the liquid ingredients together quickly into the dry ingredients being careful not to over mix. Let the batter rest for 10 minutes.
2. Meanwhile preheat a griddle to 360 degrees, or wait and cook in a nonstick skillet over just slightly more than medium heat.
3. Brush the griddle or skillet lightly with oil in the spots where pancake batter will be. Pour ¼ cup of batter on top of the oil. When the pancakes start to bubble up sprinkle the tops with a small handful of berries each. Flip the pancakes over when the bottom looks done. Continue to cook until browned and the batter is cooked through.
4. Serve with warm maple syrup.
Notes: Almond Breeze is usually found by the shelf stable soy milk.
Recipe adapted from "The Joy of Cooking". Picture by Laura Flowers.