It’s Friday, which means (for us), tomorrow is pancakes day. These pancakes are a staple for us; I make them almost every Saturday, unless we have fried egg and cheese sandwiches.
Use this recipe as a base recipe. I change up the fruit on occasion, sometimes adding cranberries, sometimes banana, or any other fruit I have on hand. These pancakes are great because they are thick and fluffy. I love the texture of the rolled oats. The spices as well can be changed up based on what you’re feeling. Sometimes, I only add cinnamon because I’m feeling too lazy to grate nutmeg.
Blueberry Walnut Pancakes
serves: 3-4 (unless you eat like Mr.Surly, then it serves 2)
1 c milk
1 Tbl flaxseed oil (or canola oil)
3 Tbl brown sugar
1 Tbl agave or honey
1 Tbl ground flaxseed meal (opt)
1 c pancake mix
1 c rolled oats (like Bob’s Mill Extra Thick Rolled Oats)
(generous) ½ c finely chopped walnuts
(generous) ¾ c blueberries
cinnamon, to taste ( ~½ tsp)
nutmeg, to taste
In a large bowl add egg, milk, and oil. Whisk together, then add brown sugar, honey, flaxseed meal, and pancake mix; whisk to combine. Using a rubber spatula, stir in oats, blueberries, and spices.
Heat griddle to 350F or a nonstick skillet over med-low heat. Pour batter by ¼ c onto griddle. Once bubbles appear and pop around edges, flip pancake and cook on the other side. Once cooked, put on a plate and cover with a tent of tin foil to keep warm until all pancakes are cooked. Serve with syrup and enjoy a lazy, relaxing weekend morning.
Source: inspired by and heavily adapted from Tasty Kitchen