Due to the addition of oats in this recipe, these pancakes are a little denser and heartier than the Simple Pancakes.  Make a big steaming stack and serve them with a mug of warm tea for a cozy winter breakfast.

Ingredients

  • 1 cup rolled oats
  • 1 cup unsweetened soy or almond milk
  • 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons water)
  • 2 tablespoons canola oil
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons oat bran
  • 1 cup fresh or frozen blueberries (optional)

Instructions

  • Make the flax egg by mixing the ground flax with 6 tablespoons of water and letting it sit for 10 minutes. The consistency should resemble that of an egg.
  • In a bowl, mix together the oats, milk, flax eggs, and oil. In a small separate bowl, mix the flour, baking soda, baking powder, sugar, and salt. Then combine both mixtures and stir, adding more milk if necessary for your desired consistency.
  • Lightly grease a hot skillet or pan with additional oil. Pour ½-cup pancake rounds on the skillet and cook until bubbles form on the surface.
  • Carefully drop 6–8 optional blueberries onto one side of each pancake, then flip and cook on the other side until golden brown.

Ready in about approx. 30-40 minutes
Makes 6 pancakes

About the Author

Daniel Velez

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