By Cheryl Malik
I know you’ve been trying to cut down on gluten lately. So I made you these blueberry oatmeal pancakes.
I know you’ve been thinking a lot about factory farming lately after watching Food Inc.: Baby Edition. So I made you these blueberry oatmeal pancakes.
I know you have like fourteen seconds to make breakfast in the morning, so I made you this blueberry oatmeal pancakes recipe. And then made them for you anyway.
In honor of Ryan Gosling’s imminent parenthood, I came up with these ridiculously awesome blueberry oatmeal pancakes, which he will undoubtedly share with his super modern and equally awesome baby / evil baby mama, a one Eva Mendes. They’re gluten free and vegan and come together in a few seconds in a Vitamix. Does it get better than that?
Top it all off with some superfoody blueberry chia jam and maple syrup, and you’re in is-this-actually-healthy? heaven, I tell you.
You’ll love these because they’re a bit nutty from the oatmeal and brown rice flour; the heady, aromatic vanilla from the blueberry chia jam plays beautifully with the real maple syrup; the chia seeds and oats are filling without being heavy; the blueberries are bright little bursts of fruity sweetness, with just a tiny tartness to balance it all out. Did I mention they’re vegan and gluten free?
Make sure your pan is hot enough to form the pancake, but not so hot that it’ll burn the surface of the pancake quickly. You need to cook these totally through, or else they’ll taste somewhat gummy. So keep it kind of low and slow, about medium heat.
- 1 tablespoon freshly ground flaxseed meal
- 3 tablespoons warm water
- ½ cup brown rice flour
- ½ cup quick cooking oats
- 1 tablespoon agave nectar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon juice
- about ¾ cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- about 1 cup blueberries
- blueberry chia jam, to serve
- maple syrup, to serve
- Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey, almost like egg whites.
- In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make ¾ cup. Stir and set aside until curdled.
- In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
- Heat a lightly oiled skillet or griddle over medium heat. Spoon pancake batter on, about ¼ cup per pancake, and place about 5-7 blueberries on top. Cook until bubbles form and burst on the surface. Flip with a spatula and press down to cook evenly. Cook about 3 more minutes, or until cooked through. Serve with blueberry chia jam and maple syrup.