1. Preheat your oven to 200 degrees. 2. Mix dry ingredients and wet ingredients separately. Mix in the dry with the wet slowly until fully incorporated. 3. Heat a large ungreased skillet over medium-heat until nice and hot. Add a large dollop of batter to the pan and tilt around a little bit until it’s about 5 inches in diameter. 4. After about a minute or two, depending on how hot your skillet is, the top of the pancakes should be starting to bubble. Flip them over and cook for another minute or two. 5. Pop the finished pancakes into the oven to keep them warm while you make the rest. 6. Top with the jelly part – my blueberry and blackberry pancake sauce .
I froze some of the sauce this summer, so this morning we enjoyed the wonderful taste of fresh summer berries!
I’m looking forward to a night of vegan baking with a friend ! Check back later for a recap!