Connector Contributor

My name is Chandler, and I am kind of passionate about cooking and baking well, plant based foods. College life is busy; there is skipping class, waiting for the shuttle to North, and well, you know – Thursday, Friday and Saturday nights. So since I know how busy, and broke, you are, I am going to show you how to cook easy, inexpensive and fresh plant based meals. In my humble opinion – I’m always right – breakfast is really important. I know you have got accounting at 9 a.m., but pull it together. It is pancake time.

SvlFood’s Blueberry Pancakes

Serves: 1

Total time: 10 minutes

Price: $1.60 (but how can we put a price on health and not making everyone in class listen to your stomach growl?)

The what:

-1/2 cup wheat flour (or spelt, buckwheat, whatever you want)

-1/4-1/2 cups soymilk

-1 tsp. vanilla extract

– 1/2 tbsp. baking powder

-1 tbsp. flax (optional)

-1 cup chopped fruit of choice (I use blueberries – yes, you need fruit.)

The how:

-In a bowl, mix together all ingredients- use the soymilk to thin out the batter for desired thickness.

-Grease a pan with coconut oil, olive oil or cooking spray and turn it on to medium/high heat (make sure to wipe off the excess oil, who wants oily pancakes? no one; this is not IHOP).

-Put a few spoonfuls of batter into the pan at a time (it will spread out). You should be able to fit 2-3 pancakes on at once, depending on pan size.

-Once they start to bubble, flip (cook about a minute on each side). Repeat the process until done.

-Top with maple syrup, almond butter, crushed nuts and seeds (or whatever you want)

-Enjoy, and thank me later.