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
Vibrantly Vegan 
This came out well, although it only made about 6 pancakes — I would probably double the recipe next time if I made it again. (It would be nice to list the yield or the servings in your recipes, though.)
I also wasn’t sure if the particular kind of grain milk was necessary, but I made it with soy milk and it seemed fine.
Otherwise, delicious!
Thanks Ivan – I will definitely give the number of servings from now on! Thanks so much for your comment!
I have been seeing canola oil in alot of vegan recipes, I have always read that it isnt a good choice, its from the rapeseed (not sure on that spelling) family and there are way better choices than that. You dont think its bad? And why not if so?? Would love to try this recipe but would use coconut oil instead!
Hi Jill. I do use canola oil on occasion, but only if it is organic. I have recently been using more safflower oil instead of canola. I think coconut oil would be delicious in this recipe, but if you don’t want any hint of coconut, the safflower would be a better choice. Let me know what you think!
Thanks Amy, I guess it depends on who you ask about what, you’ll always hear something that is or isnt bad for us. I love coconut for all my cooking, except a bit of grapeseed oil here and there too. I am trying really hard to be a low fat vegan, but sometimes fail miserably. lol
I totally agree Jill! I think all we can do is be conscious of what we eat and do the best we can. My recipes are usually healthy, but every now and again I enjoy my fudge recipe too!