The Morning After Pancakes: Red Velvet with Blueberry Syrup and Whipped Cream
The morning after the Fourth of July can certain seem like somewhat difficult. Whether you are in the midst of the walk of shame, wondering how the goat slept next to you peacefully or whose underwear you are wearing, we all need a little sustenance to soak up all those illicit alcohol calories that inadvertently made their way into our livers.
I didn’t have THAT much to drink.
Yes you did. I didn’t, so I get to cook for you a little.
These pancakes are quite patriotic: A little red, white and blue, nothing says Fourth of July than abundant food featuring the colors of the flag. That, and deep frying anything of course.
This recipe is amazing. Although some most will not have red food coloring or chocolate extract on hand, doing them without them will be just fine. You just won’t get that deep red color.
- 1 1/2 cups whole what pastry flour
- 2 teaspoons baking soda
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups soy milk
- 2 teaspoons red food coloring
- 1 teaspoon chocolate extract
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 tablespoons canola oil
Mix the dry ingredients in one bowl.
Make a well in the center and add all the wet ingredients. Using a whisk, incorporate until homogeneous, being careful not to over mix.
With the high fiber flour, we want to ensure we do not awaken the gluten and make these tough. Like you and I.
Let rest while you make the blueberry syrup
- 1 pint blueberries
- 1/2 cup maple syrup
- 1/2 cup water
- Peel of half and orange
- 1 tablespoon vegan butter
Wash the blueberries and place them in a pot with the rest of the ingredients minus the butter.
As the mixture boils and the berries cook, crush them slightly with the back of the spoon.
We do not want a pure here, just a homey rustic syrup. Simmer for 10 minutes to thicken a bit. Finish off with the vegan butter and let cool slightly.
Vegan Coconut Whipped Cream
- 1 can of coconut milk refrigerated overnight
- 1 teaspoon powder sugar
- 1/2 teaspoon vanilla extract
Skim the cream of the cold can of coconut milk. Reserve the leftover liquid for another use, smoothie, or another recipe.
Whip it with the rest of the ingredients and keep cold.
Finish the pancakes by cooking on a griddle brushed with vegetable oil. When the first side bubbles, it is time to turn.
Cook until the middle puffs.
Stacked in threes.
With a little maple syrup.
Serve with some syrup…
and a dollop of whipped cream.
And a bite with the works…
Take a nap.