I know what you’re thinking. Is that a pancake in a muffin, a muffin in a pancake? Wha-wha-whaa-what do you call that, a paffin? A muffcake?
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.
- 1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) or chicken egg
- 1 Tbsp Earth Balance, melted (or other non-dairy butter)
- 1/2 cup unsweetened almond milk
- 1 Tbsp agave nectar
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1/2 tsp pure vanilla extract
- 1/2 cup whole wheat pastry flour OR unbleached all purpose
- 1/4 cup blueberries, fresh or frozen (slightly thaw frozen berries in the microwave)
- {Streusel}
- 2 Tbsp raw sugar
- 2.5 Tbsp unbleached all purpose flour
- 1 Tbsp Earth Balance
- Preheat oven to 350 degrees F. Prepare streusel by combining sugar and flour in a large mixing small bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and Bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.
- Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface. Catch my drift?
- To the same large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.
- Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.
- Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with Earth Balance, an additional sprinkle of streusel and a drizzle of maple syrup.
Oh man-o-man. Let’s streusel top everything! I’m crazy hungry for these AND that apple pizza. I need a streusel-y morning super soon. <3
These are seriously genius! Genius indeed. Two amazing things that I crave on a regular basis combined to make one absolutely amazing dish!
Your photos really just WOW me every time. Gorgeous and they look like the perfect weekend breakfast :)
I cannot WAIT to try these.
MariJean
welleatyouup.wordpress.com
Gorgeous photography as always! I’m excited to try these.
what is agave nectar? And what is it’s purpose?
Vicki, agave nectar is a natural, alternative sweetener to honey, which vegans don’t consume. (see more info here: http://en.wikipedia.org/wiki/Agave_nectar). But you can easily sub it for pure maple syrup or honey in this recipe if you’d like.
Ooooooooh BOY…om nom nom nom. I WILL be making these as soon as J gets back in town. I would be in BIG trouble if I made them without him.
Woah, woah, WOAH! You just blew my breakfast mind.
Oh my gosh, Dana. When I saw these, I knew I NEEDED to go to there. Streusel on anything = my jam. Gorg photos too, lady :)
I really want to make these for my daughter! I think she will love them. Thank you!
Oh WOW! These look simply AMAZING!! I hope to try them.
I LOVE you site and wonderful pictures too. :)
Do you have any suggestions on the types of flour to use to make this paleo diet friendly?
Rhea, perhaps coconut flour or GF oat flour, though I haven’t tried them myself. With coconut flour I’d reduce the amount to half since it’s so absorbent.
I just made these and they are amazing! So flavorful! Best Pinterest find to date!
Yay! Glad you liked. I’ve seriously wanted to remake them ever since sharing the recipe. So delicious!
These were awesome!
These are so delicious! Yum
I make these all the time now! sometimes when I get lazy and I don’t have fresh fruit I’ll put in almond extract in place of the blueberries, and completely forgo the streusel. very great and very simple.
I’ve been working my way through your recipes and this definitely ranks at the top as one of my favorites so far! I fed them to my husband before he left for work today and he said they were the best pancakes I’ve made to date. Your blog has inspired me to cook regularly, so thank you and please keep ‘em coming! :)
Yay! Thanks for sharing, Dani. Those pancakes were AMAZING!
I just made these pancakes for the family and let me say, HUGE SUCCESS. This is a wonderful recipe.
Glad you liked!
Man, this looks amaaaazing!. Blueberry. Muffin. Pancake. Streusel! This can’t be true!
Just made these tonight for dinner and they were a *huge* hit with the kids. We’re not strictly veg so I made a few tiny ingredient changes. Otherwise I cut down the sweetener in the pancake recipe and made a quadruple batch. Using my scooper/muffin-thingy we ended up with 18 pancakes. These are super filing. Two was plenty for me and my three growing children ate the rest between them. I would say that a quadruple batch feeds four generously, five to six comfortably.
So good and the streusel was a stroke of genius.