Shrove Tuesday: Blueberry Pancakes and Pecan Waffles

For Shrove Tuesday (aka “Pancake Tuesday” aka MARDI GRAS!) my family makes a whole breakfast-for-dinner spread and we go to town on tons of delicious pancakes, waffles, breakfast potatoes, sausage, etc….

I was thoroughly sick of eating frozen vegan waffles for the past few Shrove Tuesdays, so within the last year I have been sporadically working on perfecting the vegan pancake/waffle batter.

I usually add blueberries to the pancakes for my husband, and I like to add pecans to the batter when making my waffles. The waffle iron toasts the pecans perfectly while cooking each waffle.

I even made a tiny blueberry pancake for the baby! :)

Ingredients:

• 3 cups flour

• 3 Tbsp white sugar

• 2 tablespoon baking powder

• 1 tsp. salt

• 2 cup unsweetened almond milk (I used the vanilla-flavored one)

• 2 Tbsp white vinegar

• 2 tsp. vanilla extract

• Oil, for greasing the pan (I used Pam spray)

• Fresh blueberries, if desired

• Chopped/broken pecans, if desired

• Maple syrup, vegan butter, berries, and/or powdered sugar to serve

Instructions:

1. In a liquid measuring cup or medium bowl, stir together almond milk and vinegar. Set aside for 5 minutes.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Slowly pour the milk/vinegar mixture into the dry ingredients, and whisk until smooth.

4. Add vanilla and whisk until incorporated.

5. If making blueberry pancakes —->

   • Grease a large skillet with oil, and heat over medium-high.

   • With a 1/4 measuring cup, scoop batter onto pan. Sprinkle blueberries into each pancake and cook until it begins to bubble and the underside is golden-brown (Lower the heat if you notice it burning/browning too quickly).

   • Flip the pancake and cook the other side until golden-brown. lightly grease the pan between batches, and continue until all batter is used.

   • Top with vegan butter and maple syrup (and/or other toppings of choice!)

   • Enjoy!

6. If making pecan waffles—->

   • Grease a waffle iron oil, and heat until ready.

   • Depending on the size of your waffle iron, scoop 1/4 cup - 1/2 cup of batter onto the iron (I used 1/2 cup at a time).

   • Sprinkle pecans over the batter and close waffle iron lid.

   • When the iron idicates the waffle is ready, and it is nice and golden-brown, carefully remove from the iron.

   • Continue until all batter is used, making sure to grease the iron between batches so the batter doesn’t stick and burn.

   • Top with vegan butter and maple syrup (and/or other toppings of choice!)

   • Enjoy!