Pancakes have been my favorite meal since forever. My mom was literally eating pancakes early the same morning I was born. They almost didn’t make it to the hospital in time. I wanted those pancakes, pronto, even if it meant almost being born in a car.
I love their any-timeness. A plate of hot cakes seem as appropriate at a Sunday brunch feast topped with fresh berries as at 7 p.m. for cheap dinner (BFD for life), or 3 a.m. at a greasy diner, doused in Hershey’s syrup.
Now, I’ve been testing out vegan recipes to mix up the usual eating routine, you know? Because if life exists without pancakes, it’s not a life I’ll know. This pancake recipe comes from Dana of Minimalist Baker. The Chocolate Chip Oatmeal Cookie Pancake was her first blog post ever, so there’s really no clearer place to start. And obviously, breakfast: the best meal of the day.
Since the only flax meal I had was the Trader Joe’s variety with dried blueberries mixed in, I skipped out on the chocolate chips and added fresh berries for a blueberry oatmeal approach. These pancakes are anything but bland. Almond butter and coconut oil add salty and sweet creaminess. The oats hold everything together in a fluffy cake that soaks up maple syrup without getting soggy.
If you turn the batter into three thick pancakes, like I did, instead of 5 like the original recipe suggests, one’s all you need to start your day. Caution: these fluffy cakes are filling.
And guess what? I learned how to make a flax egg (!!!) Turns out, it’s just ground up flax seeds soaked in water. Baby steps, guys.
Blueberry Oatmeal Pancakes
What you need:
- 1 ripe banana
- 1 tsp baking powder
- 1 flax egg
- pinch salt
- ½ tsp vanilla extract
- 1 Tbsp almond butter
- 1 Tbsp coconut oil
- 3 Tbsp almond milk
- ½ cup oats
- ¼ cup whole wheat flour
- ½ cup blueberries
- Mix the flax egg in a small bowl. Flax egg= 1 Tbsp flax meal soaked in 2 ½ Tbsp water for a few minutes.
- While the flax meal soaks, heat a skillet to 325 degrees.
- In a medium-sized bowl, mash the banana with baking powder. Mix in the flax egg. Add the salt, vanilla, almond butter, coconut oil, and almond milk, too.
- Stir in the oats and flour. Then fold in the blueberries.
- Cook for a few minutes on each side, until they’re golden-brown.