Kid tested, mom approved!
My daughter just LOVES these pancakes. We make them more frequently than I’d care to admit! Not that it’s unhealthy to eat these daily, but the truth is I’m happy to oblige her passion for pancakes when it would probably be wiser to spend time together doing something different and more productive! But let’s face it, it’s more fun to make a mess in the kitchen than go clean up the toys in the living room. I remind myself though that however she wants to spend time with me, I’ll take it! I know those years won’t last forever. But I digress. Back to the delicacy we call pancakes.
2c Rolled oats
1/4 tsp Baking powder
1 tsp Apple cider vinegar (or vanilla vinegar if you have it!)
2 pitted dates (optional)
2 Tbsp Chia seeds
2 Tbsp Hemp seeds
2 Tbsp Ground flax seeds
1/2 Ripe banana
2-3 cups Unsweetened plant milk – soy, almond, rice, hemp, whatever you prefer.
Toss all ingredients into a high speed blender. Continue adding milk until you achieve desired consistency. These should end up thicker than instant pancake mixes, almost like a soft biscuit dough. Let batter rest 10 minutes before cooking. Drop in raw walnuts or pecans for a nutty twist. Add more milk before pouring if needed. Cook in a non-stick griddle. Feel free to stir in blueberries, strawberries, or raspberries as you wish! I spread with apple butter and a drizzle of vanilla balsamic vinegar to avoid using maple syrup.
If you like this flavor and would like to mix it up a little, check out my all-time favorite recipe: Homemade Guilt-Free Waffles