Toasted Walnut Oatmeal Pancakes With Blueberries
Servings Prep Time
2-4people 20minutes
Cook Time Passive Time
35minutes 6-8hours
Servings Prep Time
2-4people 20minutes
Cook Time Passive Time
35minutes 6-8hours
Ingredients
  • 1/2cup whole wheat flour
  • 1/2cup thick rolled oats
  • 1 cup almond milk (unsweetened)
  • 1/4cup whole walnuts
  • 1tbsp ground flax seeds
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1tsp ground cinnamon
  • 1tbsp sugar (optional)
  • 1/4tsp salt (I used fine sea salt)
  • 2tbsp butter (melted)
  • 1tsp vanilla extract
  • 1 egg
  • 1-1 1/2cup fresh or frozen blueberries
Instructions
  1. Add the oats, flax seed, and 1/2 cup of almond milk in a small container and put in the refrigerator. Leave overnight.
  2. Preheat oven to 350 degrees. Place walnuts on a baking sheets and bake in oven for 8-10 minutes. Let cool and then add walnuts to food processor or blender and pulse until you get a crumbly mixture. You can pulse until its really fine if you want but don’t go too long. Set aside walnuts.
  3. Remove oat mixture from the refrigerator and place in a food processor or blender. Add 1/2 cup of almond milk and blend for a couple of minutes. Mixture should be somewhat smooth, its fine if its a little lumpy. Set aside.
  4. Combine flour, salt, baking powder, baking soda, cinnamon, and sugar in a large bowl. Toss in the rest of the ingredients except the blueberries and mix. Fold in blueberries.
  5. Heat a skillet or griddle on medium-low heat. Coat with butter or cooking spray. Drop about 1/4 cup of the pancake mixture and cook for 3 1/2 to 4 minutes on one side. Flip and cook for an additional 3 1/2 to 4 minutes.
  6. Serve pancakes with fruit and lots of maple syrup.
Recipe Notes

These pancakes hold up really well in the refrigerator. I haven’t tested putting them in the freezer (they don’t last long) but I’m confident if you wrap them in plastic wrap and put them in a freezer bag, they will do just fine.