Kitchen Series 02 藍莓班戟 Blueberry Pancakes
Root in Ease
Kitchen Series 02
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藍莓班戟
Blueberry Pancakes
Serves 2
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Soft mornings.
Gentle flavor.
Wholesome joy.
柔和的早晨。
純淨的味道。
滿足的心情。
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INGREDIENTS
材料
Main
主食
無糖堅果奶 1¼ 杯 + 檸檬汁或蘋果醋 2 茶匙
1¼ cups unsweetened nut milk + 2 tsp lemon juice or apple cider vinegar
無麩質烘焙粉 1¼ 杯（約185克）
1¼ cups (185 g) gluten-free baking flour
泡打粉 1 湯匙
1 Tbsp baking powder
海鹽 ½ 茶匙
½ tsp sea salt
肉桂粉 ¼ 茶匙（可省略）
¼ tsp ground cinnamon (optional)
亞麻籽蛋 1 份（亞麻籽粉1湯匙 + 水3湯匙，攪拌後冷藏15分鐘）
1 flax egg (1 Tbsp flax meal + 3 Tbsp water, chilled 15 mins)
楓糖漿 1 湯匙
1 Tbsp maple syrup
藍莓 1 杯（可用新鮮或急凍藍莓，急凍者毋須解凍）
1 cup blueberries, fresh or frozen (no need to thaw if frozen)
煎鍋用椰子油或純素牛油
Coconut oil or vegan butter, for the griddle/pan
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METHOD
做法
1
混合堅果奶與檸檬汁或蘋果醋，靜置數分鐘，製成純素「白脫奶」。
Mix nut milk with lemon juice or ACV. Set aside to make vegan buttermilk.
2
在大碗中混合烘焙粉、泡打粉、海鹽及肉桂粉。
In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
3
加入亞麻籽蛋、楓糖漿及「白脫奶」混合物，輕輕攪拌至剛融合。勿過度攪拌。
Add flax egg, maple syrup, and buttermilk. Stir gently until just combined. Do not overmix.
4
加入藍莓。如用急凍藍莓，可在煎時逐個放上避免麵糊變藍。
Fold in blueberries. If frozen, add them per pancake to prevent blue batter.
5
加熱煎鍋或鑄鐵鍋，用椰子油或純素牛油輕塗表面。
Heat griddle or pan over medium heat. Lightly grease with coconut oil or vegan butter.
6
每個薄煎餅約用¼杯麵糊。表面出現氣泡後再煎 2–4 分鐘，然後翻面再煎 2–4 分鐘。
Pour ¼ cup batter per pancake. Cook 2–4 mins until bubbles form, flip, and cook another 2–4 mins.
7
趁熱享用，淋上楓糖漿或你喜愛的配料。
Serve warm with maple syrup and your favorite toppings.
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Notes
備註
可放入密封容器冷藏 3–4 天。
Store in airtight container for 3–4 days in the fridge.
冷凍保存可達 2–3 個月。重熱前建議先於前一晚放入雪櫃解凍。
Freeze up to 2–3 months. Thaw overnight before reheating.
可用微波爐或平底鍋中火回熱。
Reheat in microwave or pan over medium heat.
本食譜為日常飲食分享。
This recipe is shared for gentle home cooking.
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Root in Ease
Gentle choices. Steady living.