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.

Ingredients:

• 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.

Mixing the dry ingredients

Make a well in the center and add all the wet ingredients. Using a whisk, incorporate until homogeneous, being careful not to over mix.

Mixing the wet and dry ingredients

With the high fiber flour, we want to ensure we do not awaken the gluten and make these tough. Like you and I.

Batter ready to be cooked

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

Starting with nice clean blueberries

Wash the blueberries and place them in a pot with the rest of the ingredients minus the butter.

Warm up the berries with orange zest

As the mixture boils and the berries cook, crush them slightly with the back of the spoon.

Adding the maple syrup and water to boil

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.

The finished syrup will thicken as it cools, flavorful but not too sweet

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.

Skim the creamy top of a cooled coconut milk can leaving the water behind

Whip it with the rest of the ingredients and keep cold.

Whip it for powder sugar and a bit of vanilla

Finish the pancakes by cooking on a griddle brushed with vegetable oil. When the first side bubbles, it is time to turn.

Use about 1/2 cup per pancake

Cook until the middle puffs.

Turn over when bubbly on top

Stacked in threes.

Gorgeous on their own

With a little maple syrup.

Simply with a little syrup and berries

A bite?

A slice of these little precious

Serve with some syrup…

With a little blueberry syrup dripping down, I know you are dying for some

and a dollop of whipped cream.

Red, white and blue: red velvet pancakes with blueberries and coconut whipped cream

And a bite with the works…

A bite with the works

Take a nap.

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