After going grain-free a few months ago, I started to desperately miss pancakes. I used to get pancakes every Sunday morning as a kid and I refuse to live a life where I don’t get to indulge in a syrupy stack at least once in a while. I was looking for a recipe for pancakes that are allergen-free—so no gluten, eggs, or dairy—and that are also paleo. I know…tall order.
Although oats look unassuming, this popular staple grain is actually incredibly nutritious. Not only are they packed with fiber, but they're high in vitamins and minerals and give you that full feeling that can lower cholesterol and aid with weight loss. Yup, oats are pretty much where it's at, and if you have a creative streak, oatmeal is an especially great canvas for adding any add ins you can think of (fruit, nuts, coconut, even chocolate!).
Everyone loves pancakes, especially over the holidays. There’s nothing more comforting and indulgent than gathering together with your loved ones over a sticky-sweet breakfast, washed down with plenty of hot tea.
Of course, a lot of that pleasure is diminished when you grow up and realize just how unhealthy that fluffy stack of pancakes is. Add in maple-flavored “syrup” and you have a meal which is going to leave you feeling heavy, sleepy, and in serious need of a salad.
Blueberry pancakes are a classic that many of us grow up enjoying, but probably don’t make for ourselves very often. Revisit this delicious breakfast meal with a vegan twist! These pancakes are egg-less, thanks to a banana substitute which also adds a bit of natural sweetness, cutting out some of the sugar that would traditionally be used. The blueberries and lemon create a flavorful combination, with the lemon bringing out the slight tartness of the blueberries. Top the pancakes with powdered sugar, fruit or your favorite syrup!
Ingredients:
I love to make this breakfast over a nice outdoor fire in the Autumn. It is especially satisfying when I go collect and process the acorns and apples myself.
There’s a lot of controversy about the healthiness of acorns because some varieties have a high tannin content, but if you have the time, patience, and desire, the leeching process (which removes the tannins) is well worth it! The good news is acorn flour, or acorn meal, is getting easier to find in different stores. However, it is a little expensive due to the amount of work it takes to properly process the nuts.
