Blueberry Oatmeal Pancakes
Eating clean calls for a lot of plant-based ingredients, so consuming protein is really important to give you long-lasting energy throughout the day. That’s why I love starting my day off with something that calls for oatmeal! My Blueberry Oatmeal Pancakes contain tons of protein and energy to keep you going
| Makes 6-7 Small Pancakes |
1 1⁄2 Cups. Quaker Oats
3⁄4 Cups. Dairy Free Milk (I used Cashew Milk)
1⁄2 Cup. Frozen Blueberries
2 Tbsp. Coconut Sugar (Or any sugar you have on hand) 1/4th Tsp. Ground Cinnamon
1⁄2 Tbsp. Baking Powder
1⁄2 Tsp. Vanilla Extract
2 Tbsp. Unsweetened Apple Sauce
1 Pinch of Salt
*Note: You will need a blender/food processor for this recipe*
LET’S GET STARTED!
- Start by pouring your oats into your food processor. Blend them until you have a powdered texture. It’s okay if there are still some oats unblended. Now add in your baking powder, Pinch of salt, cinnamon, and sugar. Blend well until they are all combined.
- Now add in your wet ingredients, including the dairy-free milk, vanilla and apple sauce and blend well once again. Pour your batter into a bowl and fold in your blueberries to incorporate well.
- Place a lightly greased non-stick skillet on medium heat. Using a 1/4th Measuring cup, scoop out your batter and pour it into the pan to create a pancake shape. Flip your pancake once you see bubbles forming. Remove after about 30 seconds. Both sides of the pancake should be golden brown. Repeat this step until your batter is finished. You can freeze any extra pancakes for up to 3 weeks. Top with extra blueberries and a little agave and ENJOY!