These pancakes have lots of sneaky good-for-you ingredients, like rolled oats, flaxseed, and of course fresh fruit. The result is thick pancakes that take a little longer to cook than a standard recipe, but make for a hearty breakfast.
- 1 cup flour
- 2 tablespoons brown sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground flaxseed
- 2 tablespoons lemon juice
- Scant 2 cups almond milk
- 1 and 1/2 cups old-fashioned oats
- 2 Ener-G eggs
- 1/4 cup canola oil
- 1 pint fresh blueberries
- In a bowl, combine the flour, brown sugar, baking powder, salt, and flaxseed; set aside
- Pour the lemon juice into a measuring cup and add almond milk to equal 2 cups. Let stand for 5 minutes.
- Combine the almond milk mixture in a bowl with the oats. Whisk in the Ener-G eggs and canola oil.
- Add the wet ingredients to the dry ingredients, and fold in the blueberries.
- Cook on a hot griddle for about 4 minutes, or until bubbles cover the top. Flip and cook an additional 2 to 3 minutes.
To be honest, the blueberries were a bit of a miss, and mostly my kids ended up with purple-stained fingers from picking them out. Next time I would use strawberries, bananas, or even chocolate chips!
To wit, slices of ripe banana were deemed delicious in our second try:
Chocolate chips were a great variation, if not quite as healthy. For this round, I stirred 1/3 cup mini chocolate chips into the batter:
Similarly, fresh strawberries made much less of a mess than the blueberries, and everyone declared the switch a big hit: