Everyday Oat Flour Blueberry Pancakes
Ingredients
- 1 tbsp Flaxseed meal + 3 tbsp Water
- 1/2 cup Almond Milk
- 1 tbsp Apple Cider Vinegar
- 2 tbsps Maple Syrup (optional)
- 1 tsp Vanilla Extract
- 1 cup Oat Flour
- 1/4 cup All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Blueberries (optional)
Toppings
- Fresh Blueberries
- Cashew Butter/Nut Butter
- Maple Syrup
- Hemp Seeds
Preparation
In a small bowl, combine flaxseed meal and water. Set aside for a few minutes to thicken, creating a flax egg substitute.
In a mixing bowl, whisk together almond milk and apple cider vinegar. Let it sit for a couple of minutes to curdle and create a buttermilk-like consistency.
Add the maple syrup (if using) and vanilla extract to the milk mixture and mix well.
In a separate bowl, combine oat flour, all-purpose flour, baking powder, and baking soda.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing; a few lumps are fine.
Gently fold in the blueberries if desired.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serve the pancakes with fresh blueberries, cashew butter, maple syrup, and a sprinkle of hemp seeds on top.