These are not traditional pancakes in that they aren’t fluffy and the “healthy” can be tasted, but they satisfied my pancake craving and I absolutely loved them… probably even more than traditional pancakes, which tend to leave me feeling overly full and yucky. The blackberry sauce was awesome and I can’t wait to try it out on other things!
Adapted from The Fresh Fridge
**Serves one hungry person. This recipe was not quite enough for the two of us, so if feeding two, I’d recommend doubling the recipe.**
1/2 cup unbleached all purpose flour
1/2 cup quick cooking oats
1 Tbsp honey or agave
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup milk or milk substitute
1 tsp awesome vanilla extract your roommate made
1 tsp cinnamon
2 Tbsp oil
1 room-temperature egg
Add the flour and oats to a food processor and mix until the oats are finely ground.
Add the rest of the dry ingredients (baking powder, baking soda, salt, cinnamon) and mix in the processor.
Whisk the egg and add it to the dry mix. Add in the honey, milk, vanilla, and oil. Pulse until mixed.
Heat a skillet and cook, thinly, flipping when bubbles appear and pop on the surface. These pancakes are super easy to flip!
Serve with blackberry sauce:
**Makes enough for one batch of pancakes listed above**
handful of fresh or frozen blackberries
1 heaping tablespoon brown sugar
small amount of water
dash of cinnamon
In a pot, add the blackberries, sugar, cinnamon and water (just enough to come halfway up to the top of he blackberries).
Heat until it boils.
While still on the stove, mash with a potato masher.
You might need to add more water if it boils out too much; use your eye to judge the consistency.
Once it has boiled for about 5 minutes, take off the heat and get a bowl and strainer.
Strain the sauce. This is to remove the blackberry seeds (if you don’t mind the seeds and want a chunky sauce, skip this step).
Once strained, pour it over your pancakes.