Even though I love pancakes, I don't eat them too often as they are more of what I consider a treat. Mostly due to the fact that they are often made with processed flour and loads of refined sugars. These little pancakes are far from being naughty. Although they tasted like they were, they actually are more like eating a bowl of oatmeal in pancake form. Much healthier and very delicious!
Another good thing about these pancakes is that if you are stressed for time in the morning, you can make them the night before, store them in the refrigerator, and reheat them lightly in the toaster in the morning when you're ready to eat . Because they're made with old fashioned oats instead of flour, they are actually a little more dense, and hold their shape very well once cooked. So don't be afraid to double up the recipe so that you have more stored away!
BLUEBERRY OAT PANCAKES
- 1 ripe banana, mashed
- 1 cup of non-dairy milk (I used my homemade cashew milk but any non-dairy milk will do)
- 2 cups of old fashioned oats (gluten free if avoiding gluten)
- 1 teaspoon of baking powder
- 1/2 teaspoon of cinnamon
- 1 1/2 tablespoons of aquafaba* or 1 flax egg**
- 2 tablespoons of maple syrup
- 1 cup of blueberries
- 1/3 cup of walnuts
- Put the old fashioned oats in a blender, and blend until you get a flour consistency.
- In a medium bowl, put all of the ingredients together, and mix well until you get a nice batter (can be done with a spoon).
- Let it stand 15 minutes to set slightly.
- In a frying pan, heat up a little bit of oil (I used coconut oil) under medium heat.
- Add about 2 tablespoons of the batter. Since it is a denser batter, you will need to shape the pancake (you can use a spoon to do so). They should be about 3 inches in width, and about 1/2 inch in thickness. If you make them bigger than that, they might not cook properly in the center.
- Cook 2-3 minutes, carefully turn the pancakes over, and cook another 2-3 minutes on the other side.
- You will need to make a few batches as they will not all fit in the pan.
- Serve with toppings of your liking. Some popular ones are: maple syrup, fruits, jam, coconut whipped cream, or chocolate syrup.
** To make a flax egg: use 1 tablespoon of flax seeds, grind it in a coffee grinder, and then mix it with 3 tablespoons of water, Let it stand a few minutes to thicken. This will also work as an egg replacement.