These Blueberry Oat Pancakes are delicious, moist, and fluffy and makes you feel like you’re having cake for breakfast.
Author: Nikole Goncalves
1cupunsweetened soy milk
1tablespoonapple cider vinegar
1tablespoonorganic unsalted buttermelted
1tablespoonpure liquid honey
½teaspoonpure vanilla extract
1 ⅓cupoat flouruse Gluten Free if needed
Pinchof sea salt
Optional: walnutspecans, sunflower seeds
Make the “buttermilk” In a small cup, stir the apple cider vinegar into the soymilk and set aside for about 10 to 15 minutes to curdle and thicken.
In a large bowl, add the “buttermilk”, egg, melted butter, honey and vanilla. Whisk until well combined.
Using a sifter, sift the oat flour, baking powder, baking soda and a pinch of salt directly into the same bowl. Using a spatula, stir until mostly combined, leaving some lumps in the batter. The trick is to not over stir the batter as it will create flat and tough pancakes that don’t rise as high.
Fold in the fresh blueberries and let batter sit for 5 minutes while pan is heating up.
Heat a large non stick pan or griddle on medium heat. Butter the pan/griddle and scoop ¼ cup of batter onto the hot pan. Cook for 1 to 2 minutes or until bubbles begin to form, flip and cook for another 1 to 2 minutes, or until golden. Repeat until all batter is cooked.
To serve, top with fresh blueberries, sliced bananas, and drizzle with pure maple syrup.
*You can also use frozen blueberries just know that it will turn your batter blue but still delicious!