Ingredients
Directions
Add all ingredients, except the blueberries and walnuts, to a food processor or blender and blend 2–3 minutes until smooth.
Transfer to a medium bowl and stir in the blueberries and walnuts.
Spoon the pancake mixture onto the griddle with a ladle to form 4” round pancakes, which will give you approximately 8 in total. Depending on your griddle, you may need a bit of vegetable oil to prevent pancakes from sticking.
Cook on each side until golden brown.
Chef's Notes
Substitutions
Add organic apples, organic peaches, or a different organic berry in place of the blueberries.
Use pecan or almond pieces in place of walnuts.
Flour-free
Mix all of the ingredients together in a food processor or blender except the oats, blueberries, and walnuts. Transfer the batter to a medium bowl and then stir those ingredients in by hand.
Keep it simple
If you don’t have blueberries or walnuts, this recipe is delicious without them. But they do add more nutritional value!
Layer it up
Add fresh fruit on top.
Top with your favorite nut or seed butter.
Add cinnamon or nutmeg to the batter for a little spice deliciousness.
When you have leftover batter
You aren’t likely to have any extra, but since flax meal absorbs liquid the batter will get pretty thick if it’s stored overnight. If that’s your situation, simply add more milk until you get the desired consistency again.
Ingredients
Directions
Add all ingredients, except the blueberries and walnuts, to a food processor or blender and blend 2–3 minutes until smooth.
Transfer to a medium bowl and stir in the blueberries and walnuts.
Spoon the pancake mixture onto the griddle with a ladle to form 4” round pancakes, which will give you approximately 8 in total. Depending on your griddle, you may need a bit of vegetable oil to prevent pancakes from sticking.
Cook on each side until golden brown.
