From Emily Buehler, Weaver Street Market Website Coordinator: This recipe began as a basic white-flour pancake recipe that my mom made. I added some things to make it healthier without losing the pancakes’ fluffy height. It works pretty well in the vegan version, too (instructions below).
- 1 ½ cups all-purpose flour
- 1 Tbsp sugar
- 3 tsp baking powder
- ½ tsp salt
- 1 egg, beaten (or the equivalent of vegan Ener-G egg replacer)
- 2 Tbsp vegetable oil
- 7/8 cup milk (for a vegan version, use water or a mix of water and coconut milk)
- ¾ cup blueberries, fresh or thawed
- ½ cup rolled oats
- ½ cup flaxseed meal
Directions:
- Mix the flour, sugar, baking powder, and salt.
- Add the beaten egg, the oil, and the milk. Mix until there are no lumps.
- Add the oats and flaxseed meal.
- Add the blueberries, or drop them onto the pancakes as they cook. (The latter technique is useful for making blueberry smiley faces, but also results in an unbearable sizzling noise as the blueberries’ little bottoms are fried when the pancakes are flipped. Mixing them into the batter coats and protects them from the terrors of the frying pan.)
- Heat a greased griddle or frying pan until drops of water hiss when they hit it; turn the heat down to medium low before pouring on batter. Pour out pancakes and let them cook until the edges start to look dry. Lift up the edge with a spatula to check the underside for a dark color. Flip when ready and cook the other side. NOTE: These pancakes often puff up very tall. Make sure the centers are cooked by inserting the corner of your spatula and checking for gooeyness. If the outsides are cooking too fast and the centers are still gooey, turn down the heat.
- Serve with maple syrup. For a breakfast that will keep you going all day, serve with peanut butter and maple syrup.