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.
|1||cup||unsweetened soy or almond milk|
|2||flax eggs (2 tablespoons ground flax seed + 6 tablespoons water)|
|1||cup||fresh or frozen blueberries (optional)|
- 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.
Prep Time: approx. 30-40 minutes Serving Size: 6 pancakes