Yields: 15 pancakes
These mouthwatering oat blueberry pancakes are the answer for those mornings that you want something cozy, but still healthy! They are fast and easy to put together. No weird ingredients. These Oat Blueberry Pancakes are full of fiber, and good-for-you, clean, nourishing ingredients. They rise beautifully, full of air, and they keep you full and satiated for a couple of hours. The blueberries are so perfect in here. But feel free to use chocolate chips for extra indulgence if you’d like. Kid-friendly, and the left over’s are so perfect for a meal-prep the next day. Warm those up for a few seconds with a nice drizzle of maple syrup and fresh berries and you are good to go. I cannot get tired of these. Now I want to know what you think!
1). Combine all dry ingredients in a bowl. Almond flour, oat flour, baking powder, salt. Mix well. (I love sifting the flours for better results).
2) Add the wet ingredients: Milk, maple, vanilla, vinegar, oil, lemon juice, lemon zest.
3). Mix the dry and wet together with a whisk, and let sit for 5-7 minutes to allow the liquids to be absorbed.
4). While the batter is resting, heat up a good nonstick pan and add about 1 tsp of coconut oil.
5). Place the half of the fresh blueberries in a bowl and very lightly break some of them with a fork on a bottom of a cup. Transfer to the pancake batter and mix along with the first half. Fold in the blueberries.
6). Use a big spoon or a ¼ measuring cup, place on the pan, and cook on medium-low for about 2 minutes on each side. Flip only after you see a nice amount of bubbles.
7). Drizzle with pure maple syrup and some fresh barriers and enjoy.