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
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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.
Prep Time: approx. 30-40 minutes Serving Size: 6 pancakes
