Blueberry Basil Pancakes

Posted by in Breakfast, Easter, Pancakes, Sweets | 0 comments








Hello & Happy Thursday!!





As hard as it is to imagine, before my cooking days, around 2009 and before, I rarely used herbs with cooking. Today, the thought of that still blows my mind






Herbs can take an everyday dish and add another dimension, one that cannot be achieved with dried herbs. 





If you’ve only explored basil with typical Italian dishes, all I’m going to say is.. 



You’re missing out!










Basil is one of those herbs that can seamlessly blend with a variety of fruits!




If you’re a lover of fresh herbs, basil in particular, you need to try this recipe for vegan Blueberry Basil pancakes with homemade blueberry syrup!!









Why this recipe rocks:





Great presentation 



Non vegan approved 



























Blueberry Basil Pancakes
Serves 6
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
blueberry syrup
  1. 1½ cups fresh or frozen blueberries, rinsed- if using fresh blueberries
  2. 1 cup water
  3. 1 cup sugar
  4. 1 tablespoon lemon juice, freshly squeezed
  5. 1 tablespoon cornstarch
  6. ½ teaspoon vanilla extract
  1. 2 Cups All purpose flour
  2. ¼ Cup Better Body Foods coconut sugar
  3. 2½ Teaspoons Baking powder
  4. ½ Teaspoon Baking soda
  5. ½ Teaspoon Salt
  6. 2 Cups Almond milk
  7. 1 tsp vanilla extract
  8. 1 tbsp apple cider vinegar
  9. 1 small banana
  10. 2 Tablespoons coconut  oil
  11. 2 Cups Fresh blueberries
  12. 4 Tablespoons Finely chopped Italian basil
  1. Combine together flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Measure out 2 cups of almond milk, add the apple cider vinegar, whisk to curdle. Add mashed banana & vanilla extract to the almond milk mixture. Add liquid mixture, and then melted coconut oil, to the flour mixture. Mix until just incorporated.
  2. Fold in blueberries and basil. Stir until combined.Meanwhile, grease griddle with a tablespoon or two of coconut oil. Heat griddle over medium heat.Add 1/3 cup of batter for each pancake into griddle, spacing it at least 1" apart. Cook for 2 minutes. Flip & cook other side for another 2 minutes. Garnish with additional basil and blueberries and top with blueberry syrup, serve warm!
  1. Place blueberries, water, sugar, and lemon juice in small pan. Cook it, stirring occasionally, in medium heat. Let it come to a boil. In the mean time, mix cornstarch with 1 tablespoon water in a small bowl. Slowly stir in the cornstarch into the pan. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon. Take it off the heat and stir in the vanilla.
  2. Store it in an airtight jar in the fridge.
Eat. Drink. Shrink.











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