My Vegan Blueberry Pancake Recipe

In an ideal world, my backyard would be an edible feast that would cater to all of my culinary whims. A haven where fruits and vegetables could grow in abundance, Mother Nature would change her menu according to the seasons and leave me with beautiful treasures to pick from her harvest. Since my gardening skills are virtually non-existent at this point, the next best thing is to pack my basket and head to the local farm, which I did over my summer holiday in Montreal.

la ferme quinn Quebec perspective photo

Located forty minutes outside of Montreal, La Ferme Quinn is my farm of choice whenever I take a trip to the Great White North (a nickname for Canada). Established in 1982, this family-run farm is one that has been passed on through the generations, and is home to some of the finest seasonal goodies in the region. Equipped with barn, a bakery, and a play yard, Quinn is the ideal place for children, big or small. Food lovers will be thrilled to know that there’s a shop stocked with locally produced artisanal foods and gourmet products, making it a win/win place to spend a family-centric afternoon.

quin farm front photo

kids play yard quinn farm

I had the chance to visit the farm twice over the summer. The first time was to hunt for blueberries, and my second visit was for the honey harvest (more on my “bee” experience in a future post).

closeup of a blueberry bush

After arriving at Quinn to pick our berries, we made a quick stop to the barn to visit a few resident animals before heading towards what seemed like endless rows of blueberry fields.

blueberry fiels in quebec

Armed with our farmer’s baskets, as well as a determination to pick enough fruit to last the summer, my children and friends quickly learned how to navigate through the bushes with ease, and managed to score some of the juiciest berries they had ever laid their eyes on!

girl picking berries

picking wild blueberries at the farm

brpther and sister picking bluebrries.jpg

Picking (and eating) our way through the bushes, my mind swirled with ideas of what to make with our indigo-fleshed fruit. Tarts, pancakes, and yogurt-topped breakfast bowls were the usual suspects on the top of my list, followed by jam, smoothies, and blueberry buttercream. In the end, we ate the berries mostly on their own, by the handful, fully savoring the sweetness that only Mother Nature can deliver.

blueberries Quinn Farm

This recipe was born out of my farm-to-table experience at Quinn.  It was also inspired by my beautiful niece,  who gave me a rundown behind the vegan philosophy. Although I probably won’t convert to a solely plant-based way of life anytime soon, I’m happy to try a vegan approach to cooking when I can make sound and delicious substitutions.

quebec maple syrup on plueberry pancakes

Trust me when I say that these are everything you could ever want in a pancake! Fluffy, moist, and packed with flavor, you might just need to make an extra batch….or two…or three.

Vegan blueberry pancakes (makes approximately 12 to 16 three-inch pancakes)

Ingredients:

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 to 3 tablespoons sugar
  • ½ teaspoon cinnamon (optional)
  • ¾ cup soy milk (you can substitute any nut milk of your choice)
  • 2 tablespoons olive oil or coconut oil (if using coconut oil, make sure it’s in a liquid state)
  • 1 ripe banana, mashed
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest (optional)
  • 1 cup blueberries (you can use frozen, but your batter will risk turning blue)
  • Maple syrup to serve

Note that this recipe can easily be doubled or tripled if necessary.

Directions:

Combine flour, baking powder, baking soda, salt, sugar, and cinnamon (if using) in a large bowl. Set aside.

In a bowl or a large measuring cup, combine soy milk, mashed banana, vanilla,  and lemon zest.

Slowly whisk wet mixture into the dry, gently fold in the blueberries, and stir until just combined (do not over mix – you don’t want a rubbery pancake!). Let the batter rest for at least five minutes for the leavening agents to do their thing.

Preheat a non-stick pan or electric griddle over medium high heat. Please keep in mind that your pan must be hot in order for the pancakes to develop their characteristic fluffiness.

Drop batter onto the hot pan in circles using a small ladle or quarter cup measure.

Once the batter starts developing bubbles on the surface and the bottom begins to brown, flip over onto the other side until cooked through.

Serve immediately and drizzle with as much (or as little) maple syrup as your heart craves.

Bon appétit!

vegan blueberry pancakes lidija's kitchen

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Hello September! A post-summer update

Green…

That’s the first thing that strikes me every time I re-visit Canada. From trees to grass – the viridescent landscape against the indigo sky gets me every time.

caledon ontario landscape canada

pretty house in ontario niagara-on-the-lake

As our two-month summer holiday came to an end last week, my husband and I packed up our family and headed back to Dubai from my hometown of Montreal. It was one of the longest holidays we’ve ever had, and to be quite honest, it was also one of the most memorable. It’s safe to say that bidding farewell to summer was bittersweet for all of us.

where canada meets the united states lake ontario

Easy, breezy summer days spent with family and friends proved to be the perfect antidote to the hot and sticky weather we faced as we fled Dubai just weeks before.

lidija on the lachine canal

girl holding summer squash and radish salad with fresh mint

cousins holding hands

Swimming lessons, barbeques, and outdoor birthday parties filled our days, which for the most part, felt endless and free.

summer bbq games

Armed with cheese, baguette, and fresh local produce, picnics in the park became part of our daily ritual, and road trips to Toronto, Niagara Falls, and New York City were welcome getaways that added spice to our holiday landscape.

new york view from central park

moments in cental park

a man and his camera

niagara falls lidija's kitchen

Rain or shine, we spent most of our time outside – trust me when I say that my kids would do cartwheels if they saw as much as a raindrop! Day trips to the local farm, as well as an impromptu pit stop at a peach orchard on our way to visit the local wineries of Niagara-on-the-Lake were some of the many highlights of our trip.

little girl in a peach orchard ralph lauren floral dress

two sisters winery niagara-on-the-lake

From a culinary perspective, we ate well.

Maison Kaiser NYC.jpg

An epic lunch at Bar Pitti in New York wrapped up our getaway  perfectly.

For foodie friends that are looking at places to eat in Montreal, I’ll be sharing my favorite restaurants and food experiences on my blog next week, as well as recipes inspired by treasures from trips to the farmer’s market.

cow at quinn's farm

strawberries from the Atwater market montreal

tomatoes from the Atwater Market

Until then, I’ll leave you with a few images that sum up what I loved the most about our magical holiday. While my blog hiatus is officially over, and I’m somewhat sad to kiss summer goodbye, a new season of excitement is on the horizon!  A bientôt.

central park ducks

central park moments part two

Cousin love

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