Oatmeal Chia Pancakes with Blueberry Walnut Syrup

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Oatmeal Chia Pancakes with Blueberry Walnut Syrup

Prep Time 5

Cook Time 15

Total Time 20

Servings

Ingredients

Pancakes

2 cups unsweetened almond milk
1 cup gluten free all purpose flour (I use Bob’s Red Mill)
½ tsp. xanthan gum
1 cup old fashioned oats - dry
1 Tbsp. date sugar
1 tsp. baking soda
2 Tbsp. chia seeds
1 Tbsp. unsweetened applesauce
½ tsp. fine sea salt
grape seed oil

Syrup

1/4 cup maple syrup
1 cup frozen wild blueberries
1/4 cup chopped walnuts

Instructions

Pancakes

Preheat griddle pan to 375 degrees.
Add pancake ingredients (except grape seed oil) to a blender in the order listed.
Mix at medium speed until blended. (About 30 seconds.)
Lightly drizzle about 1 tbs of grape seed oil on griddle and spread with a spatula or paper towel.
Pour pancake batter on griddle – forming pancakes about 4 inches in diameter. (You may need to use a spatula to push the batter from the blender container.)
Flip pancakes when bubbles form on top and edges begin to set.
Cook pancakes for another 30 seconds or until underside is lightly browned.
Place cooked pancakes in a warming dish and repeat until all of the batter has been used. Add more grape seed oil to the griddle if necessary.

Syrup

Combine maple syrup and frozen blueberries in a microwave safe cup and microwave on high for 30 seconds.
Stir and microwave for an additional 30 seconds.
Add walnuts, stir and spoon over pancakes. (I like to add syrup between each layer of stacked pancakes.)

Notes

Batter makes about 9 four-inch pancakes.

If you do not like the crispy texture of the chia seeds, you could try blending the chia seeds on high speed with the almond milk prior to adding the other pancake ingredients to the blender.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition