Blueberry-Oat Pancakes
Author: Nava Atlas
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4 to 6
- 1¼ cups whole wheat pastry flour
- ¾ cup quick-cooking rolled oats (oatmeal)
- ¼ cup oat bran or wheat germ (or just use more oats)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of ground nutmeg
- 2 tablespoons ground flaxseeds, optional
- ¾ cup nondairy yogurt (coconut yogurt is great in this)
- 1 to 1¼ cups unsweetened nondairy milk, or as needed
- 1 cup fresh or frozen wild blueberries
- Vegan buttery spread (such as Earth Balance)
- Pure maple syrup or all-fruit preserves
- Combine the first 6 (dry) ingredients in a mixing bowl, plus the optional flaxseeds. Stir together well.
- Make a well in the center and pour in the yogurt and nondairy milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Don't overbeat.
- Place the blueberries in a small bowl and sprinkle with flour until they are lightly and evenly coated (this will help prevent the pancakes form turning completely blue). Gently stir them into the batter.
- Heat a nonstick griddle or a large, nonstick skillet that has been lightly coated with vegan buttery spread. Ladle on the batter in amounts enough to form 3- to 4-inch pancakes. Cook on both sides until golden brown. Serve hot with maple syrup or preserves.
Recipe by VeganDiet.Vegas at https://vegandiet.vegas/2017/01/19/vegan-pancakes/
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