Monday, April 4, 2016

Oats and Wheat Blueberry Pancakes

1 cup whole wheat flour
2 tblsp. Baking powder
1 1/4 cups quick cook oats
1 tblsp. Flaxseed
2 cups almond milk or soy vanilla
3 eggs beaten
1 tblsp. Organic honey
1/4 cup canola oil
1 cup frozen blueberries ( raspberries work too )

Preheat a lightly oiled griddle or skillet with canola oil. In large bowl add flour, and Baking powder and mix. In small bowl mix oats, flaxseed, milk and honey. Add in eggs and canola oil and whisk. Pour into flour mixture and fold until smooth and incorporated. Fold in blueberries last. Pour batter about 1/4 cup at a time onto heated skillet and cook 1-2 minutes a side. Remove from heat and cool to room temp. Serve and enjoy with your favorite topping.

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