Special Blueberry Pancakes
Ingredients:
1 cup milk (recipe calls for 1 1/4, but I found it made the batter too runny)
1 cup rolled oats
2 eggs
1 tablespoon vegetable oil
1/4-1/2 teaspoon vanilla
1/2 cup flour (all-purpose or whole wheat)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt (optional.. I don’t use it)
1/4 teaspoon cinnamon
1/2 cup toasted coconut*
1/2 blueberries (fresh or frozen, thawed)
Combine milk and oats. Allow oats to soak for at least five minutes to soften them. Beat eggs well and add them, along with the oil and vanilla to the oat mixture. Mix well. Stir in the remaining ingredients. Cook on a hot, lightly oiled (I used Earth Balance margarine.. the only kind I like.. since it won’t burn like butter might). Use about 1/4 to 1/2 cup of batter for each pancake, depending on how big you like your pancakes! Turn them when the edges are slightly brown. Make sure they cook all the way through.
Makes 10-12 4-in pancakes.
* Toasted coconut
Spread coconut flakes evenly on a baking sheet or piece of heavy duty foil. Bake at 350° for 5-10 minutes, stirring at least once.
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