| Whole Grain Blueberry Oat Pancakes
Servings: 6 to 8 pancakes
Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
Fluffy and moist dairy and egg free whole grain pancakes that taste fantastic and provide necessary fiber. The flaxseed used as a binder to replace the eggs provides essential Omega-3 fatty acids.
- 1 Tablespoon ground flaxseed (substitute this egg replacer)
- 2 Tablespoons water
- 1/3 cup whole wheat flour
- 1/3 cup oat flour
- 1/4 cup old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 2 Tablespoons date sugar (ground dried dates) (view or buy here)
- 1 cup unsweetened non-dairy milk (soy, almond, flax, etc.)
- 1/2 cup Blueberries (Fresh or frozen)
- Maple Syrup
- Sliced Bananas
No special equipment is required.
Mix the ground flaxseed and water to create an “egg replacer” while you gather the remaining ingredients. The flaxseed mixture will get somewhat gooey, which is what you want since it is replacing the egg in the pancakes.
Combine all dry ingredients in a large bowl and whisk to combine. Add the egg replacer and 3/4 cup of the milk and whisk. Let the batter sit for 5 minutes to hydrate. If the batter is too thick, add the remaining milk. Fold in the blueberries.
Heat a large non-stick skillet over medium high heat. Ladle about ¼ cup of batter into the pan for each pancake. Cook 2 to 3 minutes on the first side, or until the edges become dry and open bubbles form on the top of each pancake. Flip the pancakes and cook another 2 minutes.