Thursday, March 27, 2014

Vegan Gluten Free Blueberry Sour Cream Pancakes With Blueberry-Lemon Maple Syrup

Blueberry supreme!
Graduation is hailing near. And frankly, I must admit, I forgot that I was graduating. Between immersion into being accepted into PAFA's MFA Program, watching old Guiding Light reruns (cannot get enough!), journal writing, crying over a dead laptop, gearing up for playing a greedy king in our seminar's Rumpelstiltskin play (next week curtains open!), and drawing lioness fantasies, somehow completing the intensive strenuous year long Post Baccalaureate program somehow slipped my mind. I missed the graduation rehearsal and everything. My only hope is that my name is pronounced right. On the plus side, I have two invitations and have to decide who I love more.
Can't I just invite pancakes? More specifically blueberry sour cream pancakes with blueberry lemon syrup drizzled on top? Imagine that having a front roll seat.
So here's a vaulted recipe from weeks ago.
Back in Dayton, on the strange weather nonsensical spring break, I really enjoyed these light, fluffy pancakes aided by the creaminess of sour cream and joined by bursting blueberry sweetness. The day before Krogers had a sale on organic fruit. I bought up a fresh pint of blueberries, thinking only of pancakes- that gluten free pancake/waffle mix had to be put to good use! Again as simple as the raspberry pancakes and just as delicious.
Why have maple syrup plain? Yes, maple syrup is so ridiculously good. Why mess that up? I adored the raspberry syrup so much, why not add another fine fruit to the mix? It was incredible! With lemon juice and ginger to counteract the sugared intensity, nothing is more fun than witnessing blueberries popping and syrup turning into an elegant shade of royal purple.
Pancakes that are perfect as breakfast, brunch, lunch, dessert, or dinner. Everyone would be sure to love them- vegan or nonvegan! :)

Vegan Gluten Free Blueberry Sour Cream Pancakes With Blueberry-Lemon Maple Syrup Ingredients and Preparation

olive oil
1 cup Maple Grove Farms Gluten Free Pancake/Waffle Mix
1 cup almond milk
2 tablespoon Tofutti Sour Cream
1/4 cup blueberries
pinch of cinnamon

1/2 maple syrup
1/4 cup blueberries
1 teaspoon lemon juice
1/4 teaspoon ginger
lemon zest
pinch of almond extract

Heat skillet with olive oil.
Mix batter ingredients together.
Spread 1/4 cup onto warmed skillet and wait for the edges to brown/ center to bubble.
Flip over.

To sauce up your blueberry-sour cream pancakes, warm up syrup with blueberries, lemon juice, lemon zest, ginger, and almond extract for about 5-7 minutes until color changes to a deep purple.
Serve hot.

Served with a side of seasoned tempeh strips.
Perfect breakfast. Or dinner. Or lunch. Or whatever.

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