I’ve been trying to cut as many animal products out of our diet as possible for general (as well as some specific) health reasons. The following recipe is Meat Lover Approved™!
Oatmeal Coconut Blueberry Pancakes
Ingredients:
1 1/8 cup soy (WestSoy Plus Organic), almond, or other nut milk
1 cup rolled oats
2 eggs equivalent Ener-G egg replacer
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 soy milk and oats. Allow oats to soak for at least five minutes to soften them. Whisk egg replacer with warm water until frothy and add, 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). 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. Dust with powdered sugar and serve with pure maple syrup, if desired.
* 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. Using a timer is a good idea. I forgot to one time and my coconut burst into flame. That was fun.
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