I have a favorite pancake recipe I like to make.
It’s so much my favorite, in fact, that I don’t even need to use a recipe. Well, that may be because I’m the one who concocted it. But, if I were to use someone else’s recipe, I so wouldn’t need that measly little piece of paper getting splashed with pancake batter because I don’t know where to put it.
The same thing happens every single time I make these pancakes. I get the batter all ready, look at it, and think “really? that’s all i get today? come on chels — indulge a little. live on the wild side. why don’t you eat six of these little guys?”
Then, I turn on the burners, pour 1/4 cup batter into three perfectly portioned blueberry pancakes and get angry.
These look like toddler pancakes. Seriously? A four year old could eat these and still have room for like five sippy cups of juice.
Apparently I need to invest in sippy cups.
Then when it comes time to actually sit down and eat, I’m still mad. Sure, I have piled on the toppings (my favorite sauce consists of: 1 tbsp. maple syrup, 1/2 smashed banana, 1 tbsp. peanut butter, and 2 tbsp. almond milk microwaved for 30 seconds), but if I’m going to be eating pancakes, they should be so large they are taking over my plate. Don’t I know anything!?
Then the kicker comes. I start eating, and by the end of the second pancakes, these bad boys have already dominated my stomach. I’m full. I could stop eating. I don’t need anything more. But I keep on trucking. That third pancake calls to me like a new Coach purse at the beginning of a season.
And so I eat it. Then I curse myself for eating pancakes right before hot yoga class. But they’re good — they’re really really good.
- 1/4 cup gluten free flour
- 1/4 cup gluten free oats
- 1/4 tsp. baking soda
- cinnamon (as much as you’d like!)
- 1 flax egg (1 tbsp. ground flax + 3 tbsp. water, mixed and left to sit for 5 minutes)
- 1 and 1/2 tbsp. unsweetened applesauce
- 1 tsp. vanilla extract
- 3 tbsp. almond milk
- 1/3 cup blueberries
Directions: Start by preparing your flax egg. Mix 1 tbsp. ground flax with 3 tbsp. warm water and leave to sit while you prepare the rest of the batter. Meanwhile, combine your flour, oats, baking soda, and cinnamon in a medium sized mixing bowl. Mix your dry ingredients together, and then begin adding your wet ingredients (applesauce, flax egg, almond milk, vanilla extract). Mix until all ingredients are combined and then gently fold in your blueberries. Heat a greased griddle pan to medium high heat and pour equally sized portions of the pancake batter onto the griddle. Wait until bubbles start to appear on the perimeter of the pancakes (~2-3 minutes), and flip. Cook for another 1-2 minutes and serve with your favorite toppings!
Now that I am sufficiently stuffed, I suppose I should roll myself and put on some yoga pants. Fortunately I have a an excuse for that (going to yoga), but even if I didn’t, I’d still be wearing them all day.
Gosh, I love these pancakes.
Question: Have you ever had a meal where you thought it wouldn’t fill you up and you were surprised when you were stuffed afterwards?