Honestly, I don’t know what to officially call these beauties but I do know they are seriously the best pancake I’ve ever created. A fluffy, sweet vegan pancake that tastes exactly like a blueberry muffin. Not lying.
The basis of this recipe is simple. A basic vegan pancake batter with plump blueberries and a lightly toasted streusel topping. From start to finish, they take about 30 minutes, and it’ll be one of the best half-hour investments in the kitchen you’ve ever made. When I say they taste exactly like a blueberry streusel muffin, I mean exactly. John can back me up on this one. What’s more? He doesn’t like pancakes – as in nearly detests them – and he ate the entire stack. I gave him a sample bite, and the next thing I knew, he’d run off with them. These would make a lovely brunch or weekend breakfast item, or something special during the week to lure your kids out of bed with. In writing this post and oogling at the photos once more, I’ve decided to make them again tomorrow. Yes, muffin pancakes for breakfast on a Wednesday – sounds like a brilliant plan to me. Nutritionally speaking these are a bit on the indulgent side, but if you split the stack in two it’s plenty to satisfy a sweet tooth. I’ve included the nutritional estimate for the whole stack below. Do with that information (and these pancakes) what you will. I’m not judging one bit.
