- In a food processor, add the rolled oats, baking soda and toasted pecans and blend into a course flour. (This dry mixture can be kept in an air-tight container for convenient assembly later.)
- In a large mixing bowl, mash the banana with the back of a fork, add vanilla and plant milk. Mix well.
- Fold oat flour mixture and blueberries into wet ingredients; mix until combined.
- Heat a non-stick griddle or skillet over medium heat. Lightly oil pan with a canola oil spray, use a paper towel to wipe off excess oil.
- Use a 1/4-cup measure to pour out equal portions of pancakes. Once a light brown crust has formed on bottom of pancake and/or small bubbles start to appear and pop on surface flip the pancake carefully; usually about 4 to 5 minutes on each side. Don’t crowd your pancakes!
- Enjoy hot off the griddle or cold as a quick snack.
- toasted pecans
- additional blueberries
- heated up frozen blueberries (makes a nice fruity sauce) applesauce
- maple syrup or honey, nut or seed butter
*To toast pecans, place raw pecans on baking sheet and toast in oven @ 400 F for 5 to 7 minutes; they can burn quickly so keep an eye on them! Let cool before storing or blending.
**Any type of unsweetened plant milk (oat, soy, almond, rice, hemp, etc.) or even water can be used and the pancakes turn out equally delicious.
Note: Due to the use of oat flour, the batter will thicken as it sits. You might need to add a little extra liquid toward the end of cooking to thin it out again. If prepared oat flour is used, the pancake texture will be slightly different; less milk may be needed.
The pancakes will stay fresh for 4 to 5 days in the refrigerator and can be frozen for 1 month.
The pancakes easily can be made into muffins by adding 1 teaspoon baking powder and baking at 350 F for 20 to 25 minutes in a muffin pan.
Recipe adapted from the Unprocessed People by Heather D'Eliso Gordon, RD, CSSD Nutrition Health Coach