Happy, Healthy Kitchen – Homemade Blueberry Pancakes
For me, the weekends give me time to make a leisurely breakfast. In my fuzzy bathrobe of course. At the same time, I don’t want to be in the kitchen for a long time. One of my favorite hot breakfast meals are fluffy pancakes. Its an added bonus if they are light and easy to digest. I was inspired from watching a channel on YouTube called Thriving on Plants. I was looking for an easy plant based, gluten free homemade recipe for pancakes. Well, I found it. I modified it a bit for my taste and you can do the same. I love that they are made from ingredients I seem to always have on hand when the craving hits. Hope you make time for a leisurely breakfast this weekend!
1 1/2 cups of oats, quick or rolled
1 very ripe banana, mashed
1 cup plant milk (almond or coconut)
1 T. maple syrup (or agave)
1 t. vanilla extract
Sprinkle of cinnamon
Pinch of salt
1 cup of frozen blueberries, thawed
Place oats in blender. Blend into fine flour. Add rest of ingredients except blueberries and blend to combine. If needed, add more plant milk a little at a time until a pancake batter consistency is achieved. Lastly, throw in blueberries and turn on for 2 seconds to incorporate into batter. Pour about 1/2 cup on griddle and cook.
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