Recipe - Vegan Blueberry Pecan Oatmeal Pancakes

We have been on a little pancake kick, lately, in between our oatmeal bowls. I love pancakes because you can make a nice big batch of them and you can put them in the fridge and heat them up for 3 days worth of breakfast. This is especially nice when you are 8 months pregnant and your energy level is diminished to zero pre-lunchtime.




I usually do a whole wheat or spelt mix with my flour, but I ran out and my Amazon Subscribe and Save order already shipped. The only grocery trip we did this week was to Costco where I scored these delicious organic blueberries. Since my pancakes are vegan, everything else was in the pantry. Besides, I bulked up on the protein by adding extra oats and pecans inside the pancakes to get our healthy on and the pancakes turned out pretty good!



I got a small Cuisinart Chopper for Christmas and I really love it for pulverizing my extra thick rolled oats to basically turn into flour for my pancakes. I used it to chop my pecans, too.

I left a little bit of large pieces in my pecans, just because that's the way I like it.

I have other recipes where I used less oats and pecans and still the same measurements on the other ingredients. I really wanted to experiment to see if I could keep the unhealthy to a minimum like the sugar and salt and I think these pancakes turned out just fine this way. I guess I really have to have a side by side comparison to see if there really is a distinct difference and one is better than the other but who has time for that?! Not me, right now. I'm just going to shut up and enjoy.

WHAT YOU NEED:

2 cups whole wheat flour
1 cup rolled oats ground in food processor or oat flour
1 cup pecans chopped
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons sugar
3 cups non-dairy milk (I used soy)
4 tablespoons coconut oil or vegetable oil (plus some for your pan if you need)
2 cup blueberries

Yield 8-10 medium pancakes.

WHAT YOU DO:

In one bowl, mix your flour, sugar, baking powder, salt, oats, and pecans.

If coconut oil is used, warm it up in the microwave, or I just sit mine in a heat safe bowl sitting right on my hot skillet to turn it into liquid if it is not in a liquid state.

Dig a hole in the middle of your dry mixture and pour your milk into the center. Slowly stir the dry ingredients into the milk. DO NOT over-mix. Do not worry too much about lumps. Over-mixing will result in a less fluffy pancake.

Once fully mixed, add in your liquefied coconut oil.

Then add in your blueberries, saving some for topping.

Set your mixture aside and heat your skillet to low-medium. Coat your pan in a little coconut oil and pour your pancake on. Once bubbles form, it should be ready to flip. The correct temp pan will produce a golden brown pancake.

I like to share where we get our ingredients because I know how hard it is to hunt down all organic stuff and a lot of it can be ordered online. If you have a hot tip on a good deal for organic food, I'd love to hear where you get yours!

Where we buy our food:

(some of these are affiliate links and I will receive a small commission if you use my links and make a purchase)

Organic Nuts - Braga Organic Farms

Organic Berries - Coscto

Bob's Red Mill Organic Oats Rolled Thick, organic cinnamon, organic flour  - Amazon

Organic Almond Butter - www.farmfreshtoyou.com (only delivers in California)

Organic Maple Syrup - Trader Joes