These blueberry pancakes are super easy to make, so easy that you can make it in one bowl, and in only 15-minutes! They are delicious, fluffy and moist, just perfect for a great breakfast!
Send some love to beamingbaker.com where we found this recipe!
In a medium bowl, whisk together the dry ingredients: oat flour, whole wheat flour, almond meal, coconut, sugar, baking soda, baking powder and salt. Add in the wet ingredients: milk, flax egg, applesauce and vanilla. Whisk together until just well mixed—do not overmix, as doing so will result in tough pancakes.
Gently fold in blueberries—be careful not to overmix, as doing so will make the batter purple.
To keep pancakes warm: Preheat the oven to 225°F degrees. Line a baking sheet with foil. Coat with nonstick spray. Set aside.
Set a skillet to medium-low heat. Coat with nonstick spray or oil. Scoop about ¼ cup batter into the skillet to make each pancake. When several bubbles of air rise up and pop in the pancake, that’s a good sign that it’s time to flip. You can gently test one pancake: using a very flat, heatproof spatula, lift up a corner of the pancake. If it stays firm, it’s time to flip.
In between rounds of pancakes, make sure to carefully wipe the skillet off with a damp cloth and recoat with nonstick spray or oil.
To keep warm, place pancakes on the prepared baking sheet and into the oven. Remove from the oven when ready.
Serve as you’d like, with maple syrup or other toppings. Enjoy!
Notes
*To make homemade oat flour: place rolled oats into a blender. Blend until you get a just slightly grainy flour. Remember: 1 cup of rolled oats does not equal 1 cup of oat flour. You’ll need to blend more rolled oats to create less flour- the oats decrease in volume as you turn it into a flour. It’s easiest to blend up a big batch of oat flour, and just scoop out what’s needed for any recipe.
**You can substitute the unsweetened applesauce with coconut oil.
By VeggieSouls
