Whole Grain Pancakes with Dried Blueberries, Ginger & Sunflower Seeds
There’s not better way to start your day than with vegan whole grain pancakes studded with blueberries and sunflower seeds and the spicy zing from ginger.
1 1/4 cups unsweetened soy milk
1/4 cup orange juice
3/4 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 cup flaxseed meal
1/2 cup rolled oats
1/4 cup cooked brown rice
1/4 cup dried blueberries
1 Tbsp. crystallized ginger, chopped
2 Tbsp. sunflower seeds
I mixed the first 7 ingredients in my Vitamix, and then poured the batter into a big bowl to add the remaining ingredients, but this can easily be done by hand. (Combine all the dry ingredients; combine all the wet ingredients in a separate bowl and then combine the two). After everything is mixed together, set the batter aside for about 15 minutes. Get your griddle or pan preheating as well. I also warm plates in the oven at about 200-degrees F. The cooked pancakes can also hang out in there until ready to serve.
If you find that that the batter has become too thick, add a splash of soy milk. Lightly spray the cooking surface with oil and then drop the batter by big spoonfuls onto the preheated griddle or pan. Turn the pancakes over when the edges start to firm up (my pancakes did not bubble, the usual indicator that it’s time to turn them). Since these are thick pancakes, cook them thoroughly so they don’t end up with a soggy interior.