Description
It’s hard to decide what to do with a summer morning in the Pacific Northwest. Blow up the paddleboard and head for a lake? Swim in a river or go for a hike? Or stay in and make pancakes with summer berries? If it’s huckleberry season, try these pancakes. None available? They’re also delicious with blueberries or raspberries.
Ingredients
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- 1 cup plant-based milk
- 1 Tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 tsp vegan butter
- 1/2 cup raw, unsalted pecans
- 1 Tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 1 cup all-purpose flour
- 2 Tbsps granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen huckleberries
- 1/2 cup vegan chocolate chips
- 2 Tbsps avocado oil
- Pure maple syrup, to serve
Instructions
- In a small bowl, combine the milk, apple cider vinegar, and vanilla, and set aside.
- Heat the butter in a medium skillet over medium heat. Add the pecans, brown sugar, and cinnamon. Stir frequently until the sugar melts and the nuts are coated and lightly toasted, 2 to 3 minutes. Transfer to a parchment-lined baking sheet to cool completely, about 10 minutes.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the wet ingredients and whisk until well combined. Stir the nuts, huckleberries, and chocolate chips into the batter until well combined.
- Drizzle the avocado oil over a large nonstick skillet or griddle. Pour about 1/3 to 1/2 cup of batter for each pancake. When the top begins to bubble, flip the pancake. Cook until golden, 2 to 3 minutes per side. Serve warm with syrup.