May 7, 2017
| Nutrition Packed | One-Bowl Recipe | Vegan | Iron Packed |
Ahh.. Sunday Mornings.
I like making something fun for breakfast on Sunday mornings, even if I have a lot to do. Having something exciting and unusual to my typical green smoothies on the way to class, allows me to change things up, get a variety of nutrients and, well.. pancakes are delicious.
We just bought fresh blueberries too, so I decided to make some chocolate, vanilla twirl, blueberry pancakes!
Sizzling Blueberries
Ingredients
- 1 flaxseed egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- 1 Tbsp oil (I used Grapeseed, but trying a variety of oils would be fun!)
- 1 Tbsp Agave Nectar (less if your Almond Milk is sweetened)
- 1 tsp baking powder
- ½ tsp baking soda
- pinch salt
- 1 cup Almond Milk
- 1/4 cup whole wheat flour
- 3/4 cup oat flour
- A handful of roughly chopped nuts (I like Walnuts)
- Cinnamon
- Optional: Blueberries, Chocolate Chips (Dark, Vegan)
Vanilla and Chocolate- best of both worlds
Instructions
- To a large mixing bowl add flax seed and water and let set for a minute or two. Then oil, agave nectar, baking soda, baking powder, salt and whisk to combine.
- Add almond milk and whisk again until well combined.
- Add nuts, whole wheat flour, oat flour and cinnamon.
- Stir until just combined, being careful not to over mix. Let batter rest for 10 minutes while you preheat your cooking surface.
- Preheat electric griddle to medium heat. You want the surface to be hot but not screaming hot.
- Add a small amount of batter to griddle and top with any additional toppings (press in chocolate chips, blueberries..)
- Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
- Cook for 1-2 minutes more on the other side.
- Top with peanut butter (my favourite way to eat anything). You can also try with some
Almost ready to flip
blueberry compote, jam or anything else your heart desires!