We usually have pancakes on Sunday morning. This morning I wanted to try something new and I had just come across an oatmeal pancake recipe while reading Cooking Light (I love this magazine!) This recipe is healthy, economical, and can easily be made vegan.
I doubled the original recipe and used Ener-G egg replacer instead of the eggs because I was out of eggs.
I ate mine with the blueberry sauce recipe found below. My daughters liked it with organic maple syrup. My husband liked them with butter and raw honey. The whole family devoured them. My 4 year old said “These are very good. I think people will eat them!”
- 1/2 c whole wheat pastry flour
- 2 c oats (pulse them in a food processor a few times to make them more fine.)
- 2 T sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 c buttermilk – I used 2 c organic milk mixed with 1 T vinegar. Non-dairy milk could be substituted to make a vegan option
- 4 T butter melted- I used Earth Balance non-dairy butter
- 3 tsp Ener-G egg replacer mixed with 4 T water
- Combine all dry ingredients in a medium mixing bowl.
- Combine the milk, butter, and egg replacer mixture in a small bowl.
- Add liquid ingredients to dry and mix until just combined.
- Heat a nonstick griddle over medium heat. Coat with cooking spray.
- Spoon about 1/3 c batter per pancake onto griddle. Flip when bubbles form on top surface of pancakes, cook until bottoms are golden brown.
- The mixture thickened as it sat so you may want to add a little more milk or water to thin it out as you cook.
Adapted from Cooking Light
Copyright Thrifty Veggie Mama
Combine 1/2 cup frozen organic blueberries with 1 tsp cornstarch in a small saucepan. Cook over medium heat until it starts to thicken. Add 1/2 tsp vanilla and 1 T maple syrup. Drizzle over the pancakes.