Snow Day Pancakes with Blueberry & Cranberry Compote

I’m back from my retreat and am just settling into life again. I have some great stories to share with you, but I’d rather focus on the snow for now.  And pancakes.

Wherever you are, I hope you are warm and safe.  Bonus points if you get to spend time with those you love and eat good food together.  It’s that kind of day.  With schools, offices, and many roads closed in Seattle, it’s safe to call today a Snow Day.

Ashley and I couldn’t get the thought of warm pancakes out of our heads so we went about making some.  I pulled out my stack of cookbooks from the library and came across a simple recipe in Vegan Yum Yum.  Ashley decided to make an old family recipe and braved the snow by foot to secure some buttermilk and eggs.

I kept trying to convince her to have some of my pancakes, or at least to use some soy milk and egg-replacer so that she wouldn’t have to leave the house.  After all of her brave efforts, half of her pancakes burned and all of them turned out lopsided.  She joked that I should picture her pancakes here just to make my vegan ones look even better.  I’ll spare you the sad sight and show you a cute snowman instead. 

Serves 2.

Pancakes (Adapted from Vegan Yum Yum)
1 1/2 cups soy milk
1 cup spelt flour
1/3 cup all-purpose flour
2 Tbs coconut oil
1 Tbs agave syrup
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

Add the soy milk to a blender, followed by the spelt flour, all-purpose flour, oil, agave, baking powder, extract,  and salt.  Blend for a few seconds until combined.  Scrape down any dry flour stuck to the side and blend again.

You can use the batter immediately or refrigerate over night.  If using the batter the next morning, add 1-2 tablespoons of water, and then blend to mix.  This thins the batter, which thickens overnight. 

1 cup blueberries
1/2 cup cranberries
1/4 cup maple syrup
1 tsp vanilla extract

Blend about half of your cranberries with the maple syrup and vanilla extract to create a smooth sauce.  Add this sauce to a pan with your remaining cranberries and blueberries.  Cook over medium-low heat for about 6-8 minutes, stirring frequently.  Serve over pancakes.  

Note: you can easily substitute strawberries or other berries that you might have on hand.  I just happened to have blueberries and cranberries in my freezer. 

Get your FREE Handy Guide to Produce to jumpstart your cooking AND weekly recipes & healthy living tips!
I hate spam. Your email address will not be sold or shared with anyone else.


  1. says

    Why oh why has no one commented on this recipe yet? It’s superb! I woke up 6:15 this morning – yes, I know it’s a Sunday – and made these for the family. The only flour I had was whole wheat, but they still turned out fabulous. Very light and almost crepe-like – I did not have the usual “eck” feeling I do after eating pancakes. Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *