Wednesday, November 6, 2013

Hearty Whole Wheat and Oat Vegan Pancakes

It's officially November and the temperature keeps dropping here in our part of the world. The holidays are on the way which means lots of entertaining and baking and eating and errand-running. You will need to start your busy days off right so this recipe combines the comfort of pancakes but the heartiness of whole wheat, oats, and berries. So long as you're down with gluten, these pancakes will keep you full and happy for many hours as you work away. And who doesn't want to start off the day with pancakes, anyway?

Hearty Whole Wheat and Oat Vegan Pancakes

1 cup of unbleached 100% whole wheat flour
1 cup of old-fashioned rolled oats
1 tablespoon baking powder
2 cups of unsweetened almond milk
1 teaspoon vanilla extract
 2 tbsp agave nectar (optional for a sweeter batter)

Mix dry ingredients together.
Add in wet ingredients, if it seems too thick then add some more milk. Ours were a little too thick still so we added everything to a blender to smooth it all out.
If you want the batter to be somewhat sweet, add some agave nectar at this point (about 2 tbsp).
We threw in some blueberries and raspberries before pouring the batter onto the griddle but feel free to add them after you've poured the batter onto the griddle or serve them over top once the pancake is cooked through.
Serve with lots of pure maple syrup and berries!

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