I thought I’d do another recipe post but this time featuring some pancake waffles. Not quite a pancake and not quite a waffle and having the best of both worlds, I can’t think of anything better! It was Miss Shortee’s birthday over the weekend and as she was holding a brunch party for her birthday I thought it would be a great opportunity for me to make some pancake waffles. Miss S’s present has really come in handy with all these recipes I’m testing and I was really happy with the results of my pancake waffles. I’m thinking I should call them paffles or waffcake…ok ok I’ll work on a better name soon ;P
I wanted to make this recipe healthy so I added blueberries and chia seeds along with spelt flour. The pancake waffle itself was soft reminiscent of a pancake and it was light and fluffy. I loved how the blueberries burst in your mouth and the chia seeds give it a whole different taste. There’s a little crunch from the chia seeds which contrasts the soft pancake. I squashed a few blueberries into the mixture on purpose to try and get a blue hue from the blueberries but I couldn’t really notice the difference after I had cooked the pancakes.
Vegan Blueberry and Chia Pancake Waffles
- 1 cup of white spelt flour (You can use whole wheat instead if you want a more denser pancake)
- 1 tbsp of baking powder
- 1 tsp of cinnamon
- a pinch of salt
- 1 cup of soy milk (I used almond milk but you can use any type of soy milk)
- 1 tsp of apple cider vinegar (Used to create your vegan buttermilk)
- 2 tbs of pure maple syrup
- 2 tbs of coconut oil
- 1/2 cup of blueberries (I smashed a few of the blueberries into the mixture to try and get a more blueberry colour to the pancakes)
- 2-3 Tbs of Chia Seeds (I didn’t really measure this out so you can put more on less depending on your taste buds)
- Mix all your dry ingredients together (spelt flour, baking powder, cinnamon and salt) in a big bowl with a wooden spoon and set aside.
- Mix the apple cider vinegar with the soy milk in a small bowl and let it curdle for a few minutes to create your vegan buttermilk. Add in the maple syrup and the coconut oil into the milk mixture.
- Mix your dry ingredients with your wet ingredients to form the pancake waffle batter.
- Add in the chia seeds and the blueberries and fold them into the batter.
- Heat up a crepe/pancake pan (I used a pancake waffle pan) with a bit of oil.
- Spoon a big tablespoon of the batter into the pan (I used an ice cream scoop) and let it brown for a few minutes until bubbles start forming on the top of the pancake waffle. Once the bubbles have appeared, flip your pancake waffle and cook the other side for a few minutes.
- Rest your cooked pancake waffles on a plate while you repeat the cooking process until all your batter is finished.
- Enjoy your pancake waffles with pure maple syrup or with some chopped fruit.
Kinda looks like a face with hair ;P
Until next time!