I like pancakes. A lot. Like super a lot.
It’s kind of crazy.
I like almonds, I like blueberries, I like sleepovers. And these pancakes are the perfect combination of those.
I mean perfect.
Taking a bite is a quick little trip to heaven. Seriously.
And we ate these beauties with green smoothies and joy. There is no better way.
And then we watched Emily Owens MD (which is fantastic) in bed and laughed. It was wonderful.
Meanwhile, it was snowing beautifully. Luna had a great day (reference the paw prints below).
So, in conclusion, pancakes = snow + friends + joy.
Make pancakes. It’s good for your soul.
Oatmeal-Almond Pancakes with Blueberry Sauce
- 2 cups soymilk
- 1 1/2 cups rolled gluten-free oats
- 2 eggs or equivalent in egg replacer
- 1/4 cup oil
- 3/4 cup gluten-free flour blend
- 2 tbl. sugar
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 3/4 cup slivered almonds
- 1/2 tsp cinnamon
- 1 1/2 cup frozen or fresh blueberries
- 1 tbl. cornstarch
- sugar to taste
Combine soymilk and oats in a large bowl, and let sit for five minutes. Mix in eggs, oil, and then the rest of the ingredients through cinnamon. You will have a very thin mixture. Cook on a hot griddle or pan.
In a small pan, combine blueberries, cornstarch and sugar while whisking. Cook on medium heat until desired thickness is achieved.
Top pancakes with hot blueberry sauce, and enjoy!