On Sunday morning, while visiting my parents, I woke up in time to help my Mom make breakfast. She is the queen of adapting healthy recipes in unique ways, and as she started pulling ingredients from the cupboard for “Blender Pancakes”, I had to grab my camera. This extremely flexible recipe is adapted from a cookbook she’s marked to shreds.
I was most impressed that this easy pancake recipe also accommodated my ‘dairy-free’ requirement nicely, while incorporating whole foods for a meal that would sustain us for a long day of sight-seeing and antique shopping in the Willamette Valley.
Mom's Whole Grain Vegan Gluten-Free Pancakes Recipe:
Combine in a blender:
1 1/2 cups water or juice (you can also use buttermilk, but it truly tastes amazing with just water)
1 egg (optional- you can actually omit to make them VEGAN pancakes!)
2 tablespoons of canola oil
1 teaspoon of vanilla or almond extract
1 cup of buckwheat, or brown rice (gluten-free), or 2 1/4 c. of flour
1/2 cup oats, rolled or whole
Blend at high speed for 3-5 minutes until smooth. Then add:
2 TBSP of honey (or agave nectar or sugar)
3/4 tsp. of salt (this helps bring out the sweetness of the whole grain)
1/2 tsp. baking soda
2 tsp. baking powder
Pour from blender into greased griddle – or into a waffle iron . . .(I told you it was flexible!)
Garnish with maple syrup, powdered sugar or butter. Mom topped them with orange syrup, black berries and a sprinkling of walnuts . .hearty, beautiful and delicious!