Good news everyone: I thought of my next Fourth of July breakfast! Even better news: I bothered to make it. Even, even better news: it was delicious!
I think we all know the person who, when pancakes are served, will immediately grab the jug of syrup and smother their plate with it, leaving very little for everyone else. Well, that person is me. Or at least, it usually is. I tried these pancakes both with and without maple syrup, and I thought they were just as good without syrup. What the what? What the What? WHAT THE WHAT!?!
It’s a big deal. Trust me.
So hooray! Pancakes (and possibly syrup) for all!
And I do mean for all, because these pancakes are also vegan and gluten-free (as long as you use certified gluten-free oats). But don’t worry – I gave these to my family without telling them that they were gluten-free and/or vegan, and they were very well received! I was told they were much, much moister than pancakes from cafés/restaurants, and everyone loved how flavorsome they were.
So don’t go thinking the pancakes’ veganness and gluten-freeness makes them un-tasty. My goodness – could I have written that last sentence any worse? My school English teachers would have multiple heart attacks if they ever saw this.
These are rustic pancakes, the kind of pancakes you should be eating in a log cabin. In fact, I bet if Abraham Lincoln were still alive, he’d be eating these pancakes. Ok, I take that back – I don’t actually expect that one of the most respected men in history would be reading my blog and eating my pancakes. Still, a girl can dream.
Believe it or not, these pancakes taste like oatmeal cookies, but in pancake form. They’re really moist and are packed with flavor from oats, bananas, walnuts and a tiny bit of molasses. If you didn’t want to bother with the berries, these would be great just as Rustic Banana Oatmeal (Cookie!) Pancakes. And so you know, these pancakes are a lot easier to flip when made sans berries.
That being said, the berries do add some extra flavor and excitement. Also, since the Fourth of July is coming soon I figured I’d make these festive.
Just be careful when flipping the pancakes – particularly if you’ve got some super-duper large blueberries, like I used.
I was hoping to have a flag in the background of these pictures. But silly me placed the flag too high, and I couldn’t be bothered to try and move it. Getting the flag into the picture at all was a surprisingly difficult process. I actually had the flag attached (with sticky putty) to a stack of canned pumpkin.
However, I did managed to get one shot where you can see the flag:
Finally, just before I give you the recipe (unless you just scrolled down, and aren’t reading any of my silliness), I have a couple of recipe notes that may be helpful:
- I spread my pancakes into circles approximately 3.5-4in (9-10cm) in diameter. That’s right, I actually measured them so I could tell you that.
- Ground flaxseeds – otherwise known as “flaxseed meal” – are pretty common now. However, I actually prefer to buy a bag of whole flaxseeds (also known as “linseeds”) and grind them myself in a coffee grinder. If you grind them yourself, they have a bit more of a nutty flavor. Plus, whole flaxseeds have a longer shelf life than ground flaxseeds.
Have a wonderful weekend, everyone!
- 2 tablespoons ground flaxseeds
- ¼ cup water
- ¼ cup walnut halves
- 1 ½ cups rolled oats (divided)
- 2 very ripe bananas
- 2 teaspoons vanilla extract
- ¼ teaspoon molasses
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup almond milk
- 2 ½ teaspoons baking powder
- 1 cup fresh blueberries
- 5 - 6 fresh strawberries, thinly sliced
- Maple syrup and extra berries, to serve
- In a large bowl, whisk the ground flaxseeds and water together with a fork.
- In a food processor (or blender), process the walnuts and 1 cup of rolled oats until the mixture resembles a slightly coarse flour. Set aside.
- Add the bananas to the flaxseed mixture, and mash well. Mix in the vanilla extract, molasses, cinnamon and salt. Add the almond milk, and mix well.
- Add the walnut-oat mixture, baking powder and remaining ½ cup of rolled oats. Mix until well combined. Let the batter sit for 10 - 20 minutes, and then fold in the blueberries and sliced strawberries.
- Preheat a large skillet over medium heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Use the back of a spoon to spread the batter, but keep them quite thick.
- Cook the pancakes for 3 - 5 minutes on one side, flip, and cook for 1 - 2 minutes on the other side. Adjust the stove heat as needed (I usually need to turn it down after the first few pancakes).
- Serve with maple syrup and some extra berries, if desired. Enjoy!