Oatmeal Mint Chip Pancakes
It’s almost mother’s day and nothing says mother's day quite like pancakes and chocolate.
My mom’s favorite flavor of ice cream is mint chocolate chip, and so naturally I wanted to incorporate those flavors into a bomb breakfast that she’ll love. What started as a simple idea turned into this beautiful and delicious hearty breakfast that you too can enjoy with your family on mother’s day. These pancakes are small, but oh wow do they pack a punch, and just one may fill you up…. so before you make a huge stack keep that in mind.
I really believe in pancakes that leave you full and satisfied rather than ready for a sugar crash. These hit the spot!
These pancakes are:
gluten free
dairy free
hearty and filling
simple & easy breakfast
kid friendly
The inspiration for these pancakes came from my açaí pancakes from my cookbook “Cook. Heal. Go Vegan!” but with a Cheri (my mom!) twist! Happy Mother’s Day!
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Makes about 7-9 pancakes:
The Goods:
For the Blueberry Sauce:
2 cups frozen blueberries
1/4 cup coconut sugar
1/2 cup water
For the Pancakes:
2 bananas, peeled
2 cups rolled oats
1/2 cup unsweetened plant milk
1 tbsp baking powder
1 1/2 tbsp apple cider vinegar
3/4 cup apple sauce
3 tbsp Big Tree Farms coconut sugar
1/2 tsp spirulina powder
1 tbsp minced mint leaves
The Method:
First up make the blueberry sauce, add all the ingredients to a stainless steel sauce pan and cook on medium high heat for 6-8 minutes. Once the sauce is bubbly, smash all the blueberries with a potato masher until you get a sauce like consistency. Remove from heat and let cool. Set aside.
Into a high powered blender, add your bananas, oats, plant milk, baking powder, apple cider vinegar, apple sauce, coconut sugar, spirulina powder, and mint and blend on high for 1-2 minutes until you have a smooth texture.
Heat a nontoxic non stick pan on medium low heat. Spray or add a dash of coconut or avocado oil to prevent from sticking. Once hot the pan is hot, add a 1/3 cup of the batter onto the pan per pancake. Top each pancake with 2 tbsp chocolate chips and let it cook for 30-90seconds before flipping over. Cook the other side for 1 minute until the pancakes are solid.
Serve immediately with blueberry sauce and fresh berries!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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