Hi guys! Miss me?? I can’t believe it’s been nearly 3 months without a post. This summer has been so busy for me, so I apologize for my absence. Hopefully this amazing pancake recipe will make up for it a little bit!
On an extremely rare occasion, I found myself alone this Sunday morning. My husband got called into work, and my teenager is still sleeping. I had a major hankering for pancakes (a food for which my husband does not share my enthusiasm!), so I started flipping through my cookbooks. I settled on this one from Moosewood Restaurant New Classics cookbook, which I’ve had for ages. (In fact, it was my first vegetarian cookbook — my mother gave it to me as a teenager.) Because I can’t leave well enough alone, I made a few minor changes/editions. As you can see, this is one sexy stack!
Vegan Oat & Walnut Pancakes
Makes about 10 pancakes, depending on size
3/4 cup whole wheat flour
1/4 cup almond flour
1/2 teaspoon salt
2 tsp baking powder
1/8 tsp cinnamon
1/8 tsp nutmeg
2 Tbsp Nude Foods Breakfast Boost (optional, see below)
1/4 cup toasted and chopped walnuts
1/4 quick cooking rolled oats
1 1/3 cups almond milk
1 Tbsp grapeseed oil
1 tsp maple syrup or agave nectar
Mix all dry ingredients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and add the wet ones. Stir just until mixed. Ladle onto a hot skillet sprayed with cooking spray.
About that Breakfast Boost — this is a product I have used for some time. I typically put it into smoothies but wanted to see how it would work with this recipe. (FYI this is not a paid endorsement of any kind, I’m just a big fan!). It’s a fantastic superfood powder that adds a nice nutritional boost. Dried berries, almonds, and flax are key ingredients. It’s somewhat hard to find (at least where I live), but I’ve been able to buy it on http://www.abesmarket.com and Amazon. I’m sure this recipe would be equally delicious without it, I just wanted to amp it up a bit.
2 cups fresh or frozen blueberries
1/4 cup pomegranate juice or water
1 tsp lemon zest or 2 drops lemon essential oil
2 tsp corn starch dissolved in 2 tsp water
Heat blueberries and juice over medium heat in a saucepan until liquid starts to bubble. Turn heat up to high and add corn starch, bringing up to a boil. Stir constantly for 1 minute or until liquid thickens. Turn off heat and cover; it will thicken a little more as it sits.
Congratulations! Your breakfast is ready!! Layer pancakes with almond butter (I used this incredible superberry macqui camu almond butter I bought online, also at Abe’s Market), peanut butter, or really anything else that strikes your fancy. Then dump the compote allllllll over that stack. Proceed to devour.