Some of you might remember that we participated in Heather’s Meatless Monday link-up last summer. We loved participating, but we sort of fell off the band wagon after a while. Well, she’s started up round two, and we’ve decided to join in again! This time around she’s running things a little differently. Heather has it operating it on a two-week cycle- the first week we create a recipe, the second week we re-make someone else’s recipe! That’s good for us because it gives us a one-week grace period to get our act together and make a recipe 🙂
So by now you’ve probably noticed that we’re starting with the letter B. That’s because we’re really awesome and we already missed the first week… oops. :S
But we’re ready this time and we’d like to start off by thanking Heather for making the theme for this week blueberries- conveniently right when blueberries went on sale at the grocery store 🙂 Such good timing!
Now let’s talk about blueberries…
But really, what is there to say? They’re like little blue gems bursting with flavour with every bite! And would you just look at that colour? A hue like that just screams of the cancer-fighting antioxidant power contained in every berry!
It’s no secret that we love blueberries, and we’ve made our fair share of recipes that feature them as a main ingredient! We’ve made pancakes, crepes, overnight oats parfaits, jam, muffins, french toast, and even a rice pilaf, and that’s just to name a few 🙂
But if you remember about a million years ago we made these blue velvet pancakes. Well, just the other day we received a request from Kellie to make a pancake-in-a-jar version! Of course, we could never pass up the opportunity to make one of our all-time favourite breakfasts! And what perfect timing, just in time for Heather’s Meatless Monday!
So here you go, Kellie, as per request! 🙂
Of course, a blue velvet
cake pancake would not be right without icing! So if you have no dietary restrictions (the icing is not vegan) we highly recommend that you include it!
So we hope you all give this recipe a try- but if having blueberry-filled chocolate
cake with “cream cheese” frosting for breakfast isn’t your thing… well you must be crazy 😉
Blue Velvet Pancake in a Jar
Prep: 5 min
Cook: 5 min
1 c. whole wheat flour
1 tbsp baking powder
1 tbsp cocoa powder
1/2 c. frozen blueberries + 1/3 c. for each jar
1 tbsp maple syrup
1 tbsp vegan butter or margarine (or almond butter would work here, too)
2/3 c. Milk or non-dairy milk
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
Fresh blueberries for topping
For the Icing:
1 tsp coconut butter, melted
1/2 tsp honey
2 tbsp plain yogurt (or non-dairy yogurt)
1/4 tsp vanilla extract
Combine the flour, baking powder and cocoa powder and whisk together with a wire whisk. In a microwave-safe dish, microwave the blueberries until they are no longer frozen and mash with a fork until there are very few whole berries left. Add the butter or margarine, milk and extracts to the blueberries and mix well. Add the blueberry mixture to the flour mixture and stir just until combined
Place 1/3 c. of blueberries in the bottom of each jar. Divide the batter evenly among the two jars and microwave for 5 minutes, or until the batter is firm. Top with blueberries and frosting.
For the Frosting:
Combine all the ingredients in a small dish and serve on top of your pancake-in-a-jar.
Do you like blueberries? What is your favourite way to eat them?