Vegan Blueberry & Peach Pancakes

If you love breakfast as much as I do, finding the time to spoil myself for breakfast is definitely like a piece of heaven. A friend of mine brought me about a dozen organic peaches and I decided tossing them in some homemade pancakes would just be the bees knees. Blueberries and peaches seem to go together. The combination is sweet, tart and comforting. It took me about 15 minutes to make about 4 jumbo pancakes. 

Here is a recipe for the most simple (and DELICIOUS) pancakes ever (inspired by Chloe Coscarelli)! 

What you need: 

1 c. all-purpose flour
1 Tbs. baking powder
¼ tsp. ground cinnamon 
¾ c. coconut milk (or soy or almond- coconut is prob the best) 
3 Tbs. maple syrup, plus extra for serving (I used a little bit of agave nectar instead of so much maple syrup)
8 oz. fresh blueberries & 3 peaches, diced into small cubes
Vegan Butter (for topping)

How you make it: 

In a large bowl, whisk together flour, baking powder, and cinnamon. In a separate small bowl, whisk together milk and maple syrup. Add the liquid to the flour mixture and whisk until just combined. Do not over mix; the batter should have some lumps. 

Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. For each pancake, pour ¼ cup of batter onto the skillet and sprinkle blueberries on top, if using. When small bubbles appear in the center of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the skillet as needed. Serve pancakes with warm maple syrup.

I gobbled these amazing pancakes up so quick I wondered where they went. 

Yes, they are THAT good.

Peace, love and no beef!

Guramrit 

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