Mixed Berry Oat Pancakes (Vegan, Gluten-Free)

I was really hungry when I woke up this morning! Since with the snow and all it definitely felt like a lazy Saturday morning, the day definitely called for some yummy pancakes. I made these with oat flour and a little all-purpose baking flour to give them some body. I also opted to make them mixed berry flavored, but you can really add whatever you want to flavor them. Vegan chocolate chips or a little cocoa powder would make these deliciously chocolatey or some nuts and banana slices can give them a more Hawaiian feel (which would be awesome if you are like me and surrounded by snow).

Recipe:

1 cup oat flour

1/4 cup all-purpose baking flour

1 tbsp flaxseed meal

2.5 tbsp water

1 tbsp canola oil

1 tbsp maple syrup

1/2 tsp baking soda

1 tsp baking powder

A pinch of salt

1 cup unsweetened almond milk

2 tbsp rolled oats

1/4 cup frozen blueberries

1/3 cup chopped frozen raspberries

Earth balance vegan butter for cooking

Method:

1. Mix flaxseed with water and let sit for a few minutes to create a flax egg. This stands in place of a regular egg to bind you batter. I haven't tried using a chia egg with this recipe, but I imagine you would have similar results.

2. Mix in canola oil, maple syrup, baking soda, baking powder, and salt.

3. Mix in almond milk.

4. Mix in oat flour, baking flour, and rolled oats.

5. Adjust the amount of milk and baking flour to create a thick, but pourable mixture.

6. Add blueberries and chopped raspberries. I chop the raspberries because it adds to the flavor, while the blueberries give the texture.

7. Add butter to a frying pan at medium heat.

8. Pour mixture into pan.

9. Flip pancakes when they are browned and the edges start to come up.

10. I found that the centers of the pancakes were often not cooked through. This can probably be solved by cooking at a lower heat for a longer time, but I opted to just put them into the toaster and cook them on about 350F for about 7-10 or until they were cooked through. I prefer this because it gives them a bit of a crunch on the outside, while keeping the inside soft.

11. Makes about 10-12 medium-sized pancakes.

12. Serve with any mixture of fruit, nuts, vegan butter, maple syrup, peanut butter, or jam. I also found that the raspberry in the pancakes made the meal pair well with a raspberry tea!

13. Enjoy!

P.S. These photos are slightly deceptive because I remembered to take pictures after I had already eaten so these were the leftovers. I actually ate more like five. It's okay though because they're healthy. Right?