Also known as jetlag pancakes – which I whipped up at 6 am, an hour after I arrived home from the airport.
They’re delicious, healthy (vegan!), and most importantly can be made with pantry and frozen items.
They also freeze well – make two batches on Sunday for a week’s worth of breakfasts.
Blueberry Oatmeal Pancakes
makes 8 pancakes
Ingredients:
1 1/2 cups of old-fashioned oatmeal (cooked quinoa works well, too!)
1 cup coconut milk
1 teaspoon baking powder
2 chia eggs (1 chia egg is 3 tablespoons of warm water to 1 tablespoon chia seeds, ground, Â Whisk together and let sit for 5-10 minutes)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup blueberries
Directions:
1. Â Heat milk until hot, and add oats
2. Â Add remaining dry ingredients
3. Â Fold in the egg to the oatmeal mixture.
4. Â Add blueberries and blend mixture in food processor or using a hand blender until batter is smooth.
5. Â Ladle 1/4 cup of batter onto a hot pan and cook until golden.
