Published: 15 November 2017 15 November 2017
As you can tell from my site, a variety of pancake recipes are featured. One that is my grandson's favorite and a 'must-make' when I'm with them; the others are adapted from other recipes. This one I found on the UC Davis Integrative Medicine site, and with just a few tweaks, this has become my all time favorite. The pancakes are light, not at all soggy and wonderfully tasty. I had a friend for breakfast and she raved! Pancake house - you're in the dark!!! Let me know what you think.
This recipe makes anywhere from 12 - 15 pancakes, depending on size. Some prefer dollar size pancakes; others the he-man size. Your choice! Recipe can be halved!
- 2 cups unsweetened almond milk or other favorite non-dairy milk
- 1 1/2 cups whole wheat pastry flour (I often do half WWPF and half spelt; you can also use a gluten free flour.)
- 1/2 cup rolled oats
- 1 banana, mashed
- 1 T maple syrup
- 1T orange juice (or you can use 2 T maple syrup)
- 2 T baking powder
- 2 T ground flaxseed meal
- zest from one large orange
- 1/2 cup blueberries (fresh or frozen)
- Place the rolled oats into high speed blender or food processor until it becomes flour like.
- To the oat flour add the wheat flour, baking powder, flaxmeal and orange rind into blender and pulse to combine.
- Then add the mashed banana, almond milk, maple syrup/orange juice combination, and mix again.
- When batter is mixed, gently fold in the blueberries, if using.
Heat your favorite griddle and enjoy. What's easy is that all the ingredients are mixed in blender so clean-up is easy.