Breakfast for Dinner

We have a lot of trouble with breakfast.  We can’t have dairy or eggs, so that pretty much eliminates 85% of traditional breakfast options.  Oatmeal is good, and baked goods are doable with egg substitute.  But quiche?  Omelets?  French toast?  Not happening unless we want a trip to the ER.  Which we’d rather avoid, thank you very much.

So we eat a lot of pancakes.  A LOT of pancakes.  It’s a good thing there are so many variations!  I’ve seen red velvet pancakes, carrot cake pancakes, gingerbread pancakes…excuse me while I wipe the drool off the keyboard.  Anyway, last night we decided to try something new.  Plain whole wheat pancakes.  That’s right!  No blueberries, chocolate chips, cinnamon, or fancy-schmancy stuff.  I’ve never found a whole wheat pancake recipe that worked the way I wanted it to, but thanks to Go Dairy Free by Alisa Fleming, we now have one!  (Side Note: Alisa’s Go Dairy Free is an awesome cookbook.  I’ve made quite a few things from it, and have not been disappointed!)

These pancakes turned out light and fluffy, and not super sweet, which was great for dinner!  We really like the vanilla flavor, but feel free to use unsweetened coconut milk if you want to tone down the flavor a bit.  These are good with plain maple syrup, but the blueberry syrup adds a little something special.  And with only three ingredients, you have no excuse not to try it.

Vanilla Whole Wheat Pancakes with Blueberry Balsamic Syrup

(Pancake recipe adapted from Go Dairy Free)

Whole Wheat Pancakes with Blueberry Balsamic Syrup

Blueberry Balsamic Syrup

1 pint blueberries, frozen or fresh

2-3 Tbsp. granulated sugar (depending on how sweet your berries are)

1 Tbsp. balsamic vinegar

Combine all ingredients in a small saucepan, and bring to a simmer.  Let the berries cook down for 10-15 minutes, or until the berries don’t hold their shape and have released their juice.  Take the syrup off the heat and let it thicken slightly as it cools while you make the pancakes.

Vanilla Whole Wheat Pancakes

1 3/4 c. vanilla flavored coconut milk

1/4 c. olive oil

1 1/2 tsp. Ener-G egg replacer (original recipe calls for 2 Tbsp. ground flaxseed)

2 Tbsp. honey

2 tsp. apple cider vinegar

1 tsp. vanilla extract

2 c. whole wheat flour

1 Tbsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Preheat your skillet or griddle over medium heat, and preheat your oven to the lowest possible setting (to keep the pancakes warm).  In a large measuring cup, combine coconut milk through vanilla extract and set aside.  In a large mixing bowl, whisk together the remaining dry ingredients, flour through salt.  Add the coconut milk mixture and whisk until just combined.  Don’t over mix until it’s totally smooth!  Lumps are okay.

Ladle the batter onto your hot griddle using rough 1/4 cups.  Cook the pancakes until the outer edge begins to look dry, about 3 minutes.  Flip the pancakes and cook the other side for about 2-3 minutes.  The pancakes should be light golden brown…if they start to get dark on the outside before the middle is set, turn down your heat to medium low.  Keep the pancakes warm on a plate in the oven until you finish the entire batch.  Serve with blueberry balsamic syrup or maple syrup and enjoy!

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