I made these delicious pancakes this morning. It’s a nice variation on a classic pancake recipe- coconut and lemon to blueberry pancakes. Serve with butter and maple syrup. These pancakes are a little thicker so you can add an extra splash of milk (2 tbsp) if you prefer a thinner pancake. Makes about 10 pancakes.
- 3/4 cups light coconut milk
- 1/4 cup milk (we used rice milk)
- 1 tsp salt
- 1 1/2 tbsp vegetable oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp coconut extract (optional)
- 1/2 tsp vanilla extract
- 1 1/2 tbsp sugar
- 1 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup blueberries
- Combine everything up to the flour into a bowl, stir to combine.
- Sift in the flour, baking powder, and baking soda and stir until just combined, some lumps are okay.
- Fold in the blueberries.
- Cook over medium heat in a lightly buttered frying pan, 2 minutes on one side and 2 minutes on the other.
I’ve been overwhelmed with how bountiful and beautiful summer is. Farmer’s markets are full of fresh produce and I’m hoarding berries. So far we’ve bought/foraged and frozen cherries, black berries, plums, and wineberries. Our freezer is literally stuffed to the brim and we can barely keep it closed.
Among the berries I haven’t frozen are blueberries. I bought some last week to use for a dessert competition at Berry Festival. Last year we placed second with a berry, lemon torte. This year, we decided to make doughnuts, though Susanna was skeptical, topped with a blueberry glaze.
They despite the fear, they turned out awesome. Light, fluffy, airy, fried doughnuts that would beat the pants off of Dunkin Donuts…
Unfortunately, they didn’t beat the winner at the Berry Festival… popsicles. I know right?
Oh well, better luck next year. For anyone who wants to serve an amazing dessert/breakfast/snack, but maybe not win in a competition, I used the dough from VeganDad’s Vegan Chocolate-Glazed Donuts. I doubled the recipe and got 40-45 doughnuts out of them.
It took me a bit of time to figure out what to do for the glaze. Nightmarish memories of overly sweet, runny icing rushed back to me. As I’m complaining to Susanna with my glazey woes, she suggests, “Just mush up some blueberries and mix them with sugar”. And that’s what I did!
Ingredients (for 40 mini doughnuts, adjust as necessary)
- 1/4 – 1/2 pint fresh, organic blueberries
- powdered sugar
This method has no real measurements. It makes it tough to describe, but super easy in that if you add too much of the one ingredient, you add more of the other. Also, since you start out with a little bit, you don’t have to worry about making more than you need.
- Start by placing a 1/4 cup of blueberries in a flat bottoms bowl and mash them to a pulp with a potato masher. Make sure there are no chunky parts (save for the bits of skins) and mash them enough so the purple pigment from the skin is extruded into the juice.
- Transfer about half of the blueberry soup into a mixing bowl, and using an electronic hand mixer, stir the blueberry soup on low while sprinkling in some powdered sugar until it totally clumpy and won’t mix (more than you think). Now, add in a little but more blueberry liquid while mixing until it just comes together. This might take some practice, but if you add too much liquid, just add more sugar (and vice versa).
- Stop when the mixture is thick, like room temperature molasses. Now dip your doughnuts and move them around to make sure the entire top is covered, but not goopy. The icing should flow just enough to smooth out any peaks or ripples, but shouldn’t really run down the sides. It should stiffen within a minute of being on the doughnut.
- Once your glaze reserve is too low to dip a doughnut, just add in some more powdered sugar and repeat step 2. Additionally, you can heat up the bowl just slightly until the glaze is runny, but it will harden quickly afterwards.
No, it’s not summer yet.
Tomorrow brings the onslaught of 100°F days, dry dry gardens, and empty rain barrels.
But I’m celebrating summer 1 day early with my summer berries. I picked up 2 pints of sour cherries, blueberries and raspberries. They’re bursting with color and smell amazing. I just couldn’t stop myself from getting home, washing them all and snapping some shots in pretty bowls, while simultaneously trying not to eat all of them at once.
I really struggle with such gems this time of year. In my mind, nothing is a good enough application for these delicious morsels. I have tentative plans for some of them, but need to quickly decide on some other uses.
Anyway, hope these photos made your mouth water.Posted on February 12th, 2012 by Dan
This cake just came out of the oven as my breakfast, about 2pm. Worth the wait though. Served warm with soy vanilla ice cream, it was fantastic.
This bundt cake is from Veganomicon. I substituted a half cup of spelt flour in with the all purpose flour, cut the sugar down to 1 cup and added about a 1 – 1.5 cups of fresh blueberries.Posted on September 15th, 2011 by Dan
It’s not often I go for a recipe when making smoothies. The best part about them is that you can practically throw anything into a blender and you get something cool, fruity and tasty. However, when I was trying to figure out how to use the couple of figs from my grandparent’s tree, I fell in love with this concoction. The main players are figs, blueberries and peach. When blended together with some rice milk and soy yogurt, it produces a brightly colored, creamy, sweet smoothie with just a bit of tartness.
- 3 black mission figs
- 1/2 cup frozen blueberries
- 1 peach, halved
- 1/4 cup soy yogurt
- splash of rice milk (just to get it going)