Once again we took to the (online) pages of NYTimes Cooking to find a weekend breakfast that stays within our plant-based diet. This comes from Gina Hamshaw and couldn’t be easier. We added some blueberries just for good measure (and because they are in season at the moment).
For 2-4 people you’ll need: 2 cups almond (or oat, etc) milk, 2 teaspoons apple cider vinegar, 1 Tbsp safflower oil (plus more for cooking), 2 cups flour, 2 Tbsp cane sugar, 1-1/2 tsp baking powder, 1 tsp baking soda, 1 Tbsp vanilla, 1 tsp cinnamon, 1 cup blueberries, and 1/2 tsp salt.
In a large bowl combine all of the dry ingredients: flour, salt, baking powder, baking soda and sugar. Stir together well.
Add in all of the wet ingredients reserving about 1/2 cup of milk you are using – 1-1/2 cup almond milk, vinegar and oil. Stir together well and add in more milk as you go in order to make the batter smooth and the thickness of a really heavy cream. Add in vanilla, cinnamon and blueberries and gently stir to combine.
Heat a cast iron skillet or griddle and add some oil. Ladle out the batter into 3-4″ cakes and cook until bubbles begin to form on the top – about 3-4 minutes. Flip and cook the other side until golden, another 2-3 minutes.
Serve warm with maple syrup.