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.
Vegan Blueberry Muffin Pancakes
- 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written // or chicken egg if not vegan)
- 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
- 1 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)
- 2 Tbsp raw sugar
- 2 1/2 Tbsp unbleached all-purpose flour
- 1 Tbsp Earth Balance
- Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing 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 stovetop. 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.