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Breakfast / Dressings / Gluten Free / Recipes / Sauces / Vegan / Vegetarian

Blueberry Maple Syrup

Blueberry Maple Syrup
 
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Traditional fruit sauces take a long time boiling and reducing and frankly we don't have the time in the morning these days. This took less than 10 minutes and was better than a traditional sauce. The thin version really absorbs into the pancakes but the thick version is oh-so gourmet looking that it will really impress your family and friends.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1 cup
Ingredients
  • 1 cup frozen blueberries - small varieties suggested
  • ½ cup maple syrup
  • ¼-1/2 cup water
  • optional - 1 teaspoon tapioca starch mixed with 2 teaspoon water
Instructions
  1. In a nonstick skillet, preheat it over medium high heat until a drop of water sizzles away almost immediately.
  2. Add in 1 cup of frozen blueberries (fresh can be used but wash them very well and pick out any hard bits) and stir until the berries release their juices and are thawed. This only takes about 1 - 1½ minutes. The object isn't to cook them through and squish them but just to thaw them. Add in your ½ cup of REAL maple syrup, no pancake syrup please.
  3. Let this bubble for about 90 seconds, you just want to heat through the syrup. Then add your water, I added about ⅓ of a cup but you can add less or more. This thins it out so it's not super strong plus helps stretch your budget a little, you could skip this if you want.
  4. At this point you could stop and serve and it would taste amazing but it's thin and won't really thicken until cooled. I suggest taking a mixture of 1 teaspoon tapioca (cornstarch would work but you'll have to boil it harder) and 2 teaspoons water, mix well and turn off the heat.
  5. Add in this tapioca mixture and stir until you notice it really get thick. You'll want to stir about 2 minutes in total just to make sure you get no lumps.
  6. You should notice all the white disappear and it will resemble a nice jam in texture. At this point you're done!
Notes
Serve warm on-top of pancakes, I suggest my No Oil Vegan Whole Wheat Pancakes OR serve cold on-top of toast like a blueberry Jam (if you want to just make this a Jam, triple the amount of tapioca mixture).
Nutrition Information
Serving size: ¼ cup Calories: 131 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 33 Sugar: 27 Sodium: 4 Fiber: 1 Protein: 0 Cholesterol: 0
 

Breakfast / Desserts / Recipes / Vegan / Vegetarian

No Oil Vegan Whole Wheat Pancakes

One thing I want to note, I left this recipe up because some people genuinely enjoy it, BUT this recipe is VERY high in salt. Please try out one of my other pancake recipes if you cannot eat a lot of salt. Personally I don’t use this recipe anymore because the pancakes would come out kinda salty.

No Oil Vegan Whole Wheat Pancakes
 
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So I already have a couple pancake recipes on this website but I doubt one more would hurt! This is a slightly edited version of the recipe found in The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes. While the original recipe is really good I found with a few minor adjustments you can change it up and make it even better. Make sure to try it out with my Blueberry Maple Syrup recipe, it was one of the best breakfasts I'd had in along time!
Author:
Serves: 6 pancakes
Ingredients
  • 1 cup whole wheat flour
  • 1 cup whole wheat All Purpose flour (see variation note)
  • 2 cups warm water
  • ¼ cup maple syrup
  • 1½ tablespoons baking powder pinch salt
  • 1 tablespoon vinegar
  • 1 teaspoon cinnamon
  • 1 tablespoon rice flour (or extra wheat flour for thickening)
Instructions
  1. Get your pan preheating over medium heat. You will want a good nonstick pan for this since there is no extra oils added, if you don't have that then get your best nonstick and a SMALL amount of oil spray.
  2. In a mixing bowl, add your flours (minus rice flour), baking powder, pinch of salt, and cinnamon. Stir well to combine. In a smaller bowl (or mason jar) add your water, vinegar, and maple syrup. Stir to combine. Add the wet ingredients to the dry ingredients and mix well with a whisk. You do not want any clumps of flour mixture remaining. If your batter seems loose add 1 tablespoon of rice flour, or wheat flour, and set aside for 5-10 minutes. You don't have to let the batter set but as I was making these I noticed the 3 and 4th pancake turned out better than the beginning.
  3. Add ¼ cup of batter to your pan at a time and cook for about 2 minutes. You know it's time to flip when the pancakes are all bubbly onto and the edges are cooked. Cook for 1-2 minutes on the second side and serve warm. These will last in the fridge for about 3-5 days if tightly wrapped but I doubt they will last that long!
Notes
VARIATIONS (as seen in photo) : the variation I made was I used ¾ cup whole wheat all-purpose flour, ¼ cup kaput flour, and 1 cup whole wheat flour. This is not required as Kamut is a variation of wheat but it has great flavor and nutrition. If you can find it make sure to store it in the freezer with your whole wheat flour for best nutrition retention. Any other gluten containing flour could be used instead of kamut, Rye for instances would be a great addition.
Nutrition Information
Serving size: 1 pancake Calories: 170 Fat: 1 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 39 Sugar: 8 Sodium: 1948 Fiber: 4 Protein: 6 Cholesterol: 0