The best berry pancakes. Vegan. Gluten, oil and sugar free.

Berry pancakes to celebrate summer & the 4th of July in a fun way… with food!  I’m sorry I’ve been MIA last week.  Our youngest daughter is heading out on her first mission trip so we’ve been prepping, getting shots and shopping.  After we drop her off, we head on vacation for a few days before our oldest heads off to college for a week long course.  So excited but oh-so busy.

Yesterday, I finally got in the kitchen and wanted to use my plentiful stash of fresh berries.  Pancakes came to mind and I wanted to share this recipe with you all for quite some time now.  So easy and you can use whatever topping your crew is crushing on (ideas listed below if you need inspiration).  This recipe made about 8 very hearty sized pancakes.  No dairy, gluten or refined sugars and quite filling with the oatmeal and flaxseed.

Let’s get started…

Ingredients:

2 cups of gluten free certified rolled oats (not quick or thick cut) I prefer Bob’s Redmill
2 large, very ripe bananas peeled
2 cups of nut milk of your choice (nut, flax etc. would work)
2 tablespoons of ground flaxseed
2 teaspoons of ground cinnamon
1.5 teaspoon of vanilla extract
1 teaspoon of baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon of baking soda
1/4 teaspoon of salt
6-8 drops of liquid stevia (see photo below for the version I used)

Toppings:  mixed berries, nuts, sliced fruit, chocolate chips, granola, raisins etc.

Method:

Heat your pan or cast iron skilled/griddle over medium heat.  Spray with coconut spray and repeat with each new pancake you make.

Into your food processor, add all of your ingredients through liquid stevia and blend until smooth and creamy.  Ladle your batter onto the prepared pan.  I spread the batter out and then top with whatever topping your using.  Add a bit of batter on top of that and smooth it out.  This helps to not burn the berries/chocolate etc.

I used a blend of cashew/almond milk.  Unsweetened.

Ground flax is extra vitamins and fiber.

I liked the added vanilla flavor.

I went with red raspberries and blueberries.

Cook for about 1-2 minutes on the first side, keep a watchful eye.  Then flip and cook until the second side is browned.  I keep all of the pancakes on a tray in the oven on warm or a warming drawer until the entire batch is done.

Once the berries are set – top with more pancake batter.

Spread the batter out.

Flip once nice and brown on the first side.  Repeat.

Plate up and add extra berries on top.  Enjoy!

With this batch, I did several red & blue pancakes with the berries. Some with just sliced bananas and some with vegan chocolate chips.  If you have leftovers – let cool completely and wrap in plastic wrap and refrigerate for a quick breakfast idea.  Enjoy!

If you don’t follow me on Snap chat or Instagram – I wanted to update you here.  I’m quickly approaching the 8 week post op mark (this Wednesday).  Last week’s PT was exciting.  I started on elliptical.  I’ve been working on a ton of Bosu ball balancing.  Bands for building muscles and flexibility.  I’ve also been going to the gym on non-PT days to lift and ride the bike/elliptical to get in my cardio.  Hoping by the 3 month mark to be running again… fingers crossed!

— Knead to Cook