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Blueberry Pancakes
This is the pancake that I feed my toddler every single morning. I make a batch, then freeze. He eats plain cut-up pieces and likes to make “dippers” in his green smoothie. Todd thinks they’re yummy and I agree with him! They are thick and fluffy. He loves eating the whole organic blueberries (thank you, Costco!). These are only banana-sweetened because I try to limit Todd’s sugar intake as much as possible.
BLUEBERRY PANCAKES
Dry Ingredients:
(combine in a large bowl)
3/4 C all-purpose flour
1/4 C organic cornmeal/corn flour
1/4 C oat flour
1/4 C quinoa flour
1 T baking powder
1 T ground walnuts
1 T ground flax
1 t cinnamon
1/4 t salt
Wet Ingredients:
(mash together on a plate or blend)
1 very ripe banana
2 T olive oil
1 C non-dairy milk
1/2 t vanilla extract (optional)
Berries:
1 C frozen organic blueberries
Oil for cooking:
Coconut
ASSEMBLY:
- Add wet ingredients to dry ingredients and don’t over-mix.
- Fold in the blueberries.
- Add a little more non-dairy milk or water to thin the batter, if needed.
- Heat an electric griddle or appropriate pan on the stove top (medium heat).
- Use a little coconut oil in the pan prior to each set of pancakes in your pan.
- Cook the ‘cakes!
Cashew oat milk (Left one shows how it settles in the fridge) (Right one shows how it looks freshly shaken)
CASHEW OAT MILK*
{*requires a high-powered blender}
This is my new favorite homemade non-dairy milk! It’s so simple to make!
For years I was in the habit of making homemade milks using a combo of some type of raw nut (including Brazil nut, cashew, almond, and hazelnut) and cooked medium grain brown rice. (See “Milk a Plant” and “Coco-Hazelnut Rice Milk” for those recipes.)
Now that I’m starting to mix various non-dairy milks into Todd’s formula, I thought I’d try a different flavor. One advantage to making this milk is that you don’t have to take that step of cooking the rice first. A second advantage is that it seems to have less sediment (because the fiber in oats is soluble?). And finally, this milk is soooo deliciously creamy. I love to mix this milk with unsweetened soy milk (equal parts) for my coffee drink (latte). Mmm…
INGREDIENTS:
4 C water
1/2 C raw organic cashews + 2 raw Brazil nuts + 4 raw walnuts
1/3 C organic rolled oats
1 pitted date
2 pitted prunes
1 t vanilla extract (optional)
ASSEMBLY:
1. Soak the nuts, oats, date and prunes in the water for at least an hour, up to 24 hours.
Soaking the ingredients
2. Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.
3. Refrigerate and use within ~1 week. One batch fills up roughly 3 pint wide mouth glass jars.
4. Enjoy!!
Tags: dairy free, non dairy milk, vegan
Freeheel Vegan 