Vegan Blueberry Oat Pancakes Food

VEGAN BLUEBERRY OAT PANCAKES

Steps:

• Place all the dry ingredients in a large bowl: the oat flour, baking powder, salt and baking soda. Whisk to combine and make sure you don't have any lumps.
• In a medium bowl, mix together the oat milk, maple syrup, coconut oil, and cider vinegar.
• Pour the wet ingredients into the dry ingredients and gently stir to combine. Fold in the blueberries.
• Let the mixture rest for 5 minutes, while you preheat a large non-stick skillet.
• Heat the skillet to medium heat, and pour 1/2 teaspoon of coconut oil.
• When your pan is pre-heated, drop a 1/4 cup of batter on the skillet and let cook until little bubbles start to form, about 5 minutes. You will possibly need to adjust the heat to medium-low to prevent the surface of the pancakes from burning. It's important to cook them low and slow. Most of the cooking should be done on the first side, and once the bottom and the sides are cooked you can flip the pancake. Cook for 3-4 minutes on the other side until golden brown.
• Once all done, serve with fresh blueberries, blackberries, crushed walnuts and chocolate sauce. Enjoy!

SIMPLE VEGAN BLUEBERRY PANCAKES

Steps:

• Mix together flour, baking powder and cinnamon.
• Add soy milk and blueberries and stir gently until "just mixed".
• If the batter is too thick or runny, add more soy milk or flour accordingly. It should be a "pancakey" consistency.
• Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat. When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown. When they are, flip the pancakes over.
• After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour.
• Serve hot and enjoy!

OAT AND BUCKWHEAT PANCAKES WITH BLUEBERRY SAUCE (VEGAN)

Steps:

• In a saucepan over medium-low heat, combine the blueberries, 2 tablespoons of the maple syrup, the orange juice concentrate, and the allspice. Cover the pan and cook for 10 minutes, then turn off the heat and allow the pan to stand while you cook the pancakes.
• Meanwhile, place the rolled oats in a blender and grind to a coarse meal consistency. Transfer to a large bowl, using a rubber spatula to remove the ground oats from the blender. Add the flours, baking powder, and salt to the ground oats, stirring to combine well. Set aside.
• Place the flaxseeds in the blender and grind them to a powder, then add 1/3 cup water and blend for 30 seconds. Add 2 tablespoons of the canola oil, the remaining 2 tablespoons of maple syrup, the soymilk, and vanilla, and puree. Add this wet mixture to the flour mixture and stir well, so that all the flour is saturated with liquid.
• Heat a heavy griddle or cast-iron skillet over medium heat. Rub the griddle with about 1/4 teaspoon of oil. Pour the batter onto the griddle in 1/4-cup amounts. Cook for about 2 minutes, until the liquidy top of the pancake is strippled with air holes, then use a metal spatula to quickly turn the pancake over. Cook a minute or two longer, until the pancake is cooked through. (If in doubt, you can cut a small slit in the pancake with the edge of the spatula and take a look at the inside; it should look spongy, not liquidy.).
• Serve the pancakes as they come off the griddle or transfer them to a plate in a warm oven while you cook the rest. Just before serving, transfer the blueberry mixture to the blender and puree, then pour into a small pitcher or gravy boat. Serve the pancakes hot, passing the blueberry sauce. (Or you can freeze the pancakes and reheat them in the toaster oven on lazy mornings!).