I can’t even begin to tell you how incredibly delicious these pancakes are. Upon deciding to make pancakes for brunch, it was my daughter who said “let’s use some lavender” and I readily agreed. It was also my daughter who knew to add vanilla to enhance the lavender flavor and bring it to a new level of deliciousness. The lavender syrup is so yummy it tastes like vegan caramel with a lavender infusion. This dish reminds me of sleepy mornings in Provence. Walking through lavender fields is sensory heaven and this dish evokes that experience! I know we will be making these again very soon!
- 1 c flour
- 1 T baking powder
- 1/2 t salt
- 3 T dried lavender buds, divided
- 3/4 c non-dairy milk
- 1 c plus 3 T maple syrup, divided
- 1/2 t vanilla
- couple of handfuls of frozen blueberries
- safflower oil for cooking
In a small bowl, combine flour, baking powder and salt. In a small saucepan, gently bring 1 1/2 T lavender buds, milk and 3 T maple syrup to a boil over medium heat.
Boil for 2 minutes and then strain and let cool.
Add vanilla. Add wet to dry ingredients and stir just to combine. Add more milk, 1 T at a time, to get the desired consistency (usually takes about 4 T). In a non-stick pan with a little oil over medium heat, spoon batter in and add a few blueberries to each. Cook pancakes until golden on both sides.
Meanwhile, gently boil remaining 1 c maple syrup with remaining 1 1/2 T lavender and cook over low heat for about 5 minutes. Strain and then pour over pancakes.
Makes 8-10 pancakes