Sometimes it takes me a couple of days to publish a blog post because I’m a bit of a perfectionist when it comes to creating the recipe, “posing” my dish creations just right for photographing, and then actually writing the post. However, I’m too freakin’ excited about these pancakes that I needed to share them asap. Yes, food excites me that much. Understand now why I felt the need to start a food blog in the first place?
I had every intention of making this recipe so that I could share it on my blog, but I didn’t think they’d come out as good as they did on the first attempt. And once Justin ate one and said they didn’t need any changes, I took the remaining two in my backyard to photograph.
And because it’s a gorgeous beach day outside, I’ll make this post like I made my pancake stack, short and sweet. Because I’m always thinking of my little friend Charley Mae when I create recipes now, this can totally be gluten free if you use gluten free oats.
Ingredients (makes about 4 pancakes)
- 1 cup oats
- 1/2 cup almonds
- 1 ripe banana
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 chia egg*
- 1/2 cup unsweetened almond milk
- 1/2 cup blueberries (I used frozen)
- 1/2 cup chopped raw walnuts
- coconut oil or non-dairy butter for pan (I used Earth Balance)
- maple syrup
- (optional: additional blueberries and walnuts for topping)
* To make a chia egg, mix 1/4 cup of water and 1 Tbsp of chia seeds. Let it sit for about 10 minutes.
- Create the chia egg and set aside for 10 minutes.
- In a high speed blender/food processor, blend the oats and almonds until it makes a flour.
- Pour the oat/almond flour in a bowl and add all other ingredients except the blueberries.
- Gently mix in blueberries.
- On medium/low heat, melt oil or non-dairy butter.
- Cook each pancake for about 3 minutes on each side.
- Transfer to a plate and top with maple syrup!