It’s A Berry Good Day! Let’s Eat Pancakes!

I woke up this morning and I was just completely blown away by the fact that our country has the first and I pray not the last female vice president. Congratulations Madame Vice President, Kamala Harris.

Pancakes are super special to me, because as a child, we would have oatmeal every single day, but on Saturdays, my dad would make us pancakes. Saturday was a special day, because it was the weekend, it was family time.

So, on this very special day, I decided to make my Vegan Oat and Berry Pancakes with a homemade berry syrup, because of my mom and dad was living, they would say, It is indeed a truly special day, let’s have pancakes. Here’s to the Shift.


• 3 tablespoons grapeseed oil or any other neutral oil), set aside extra for cooking

• 1 cup oat flour

• 1/2 cup all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 3 tablespoons granulated sugar

• 1 teaspoon cinnamon

• 1/4 teaspoon sea salt

• 1 1/2 cups oat or cashew milk , divided

• 1 tablespoon cider vinegar

• 1/2 teaspoon vanilla extract

• 1 1/4 cup fresh or frozen berry medley or your favorite berries. 1 cup to put inside the berries and a 1/4 cup for the berry syrup.


In a blender add oats and blend until it becomes a flour. Add to a

large mixing bowl.

• Heat a griddle or large skillet on medium-low to medium heat. Add oil to pan, using a paper towel to rub the oil all over the pan. Each pancake takes about 5-6 minutes total to cook.

• In a large bowl, mix together the oat flour, regular flour, baking powder, baking soda, cinnamon, sugar and salt. Mix and add nut milk, and vinegar.

• When your pan or griddle is heated drop 1/4 cup of batter on the heated pan, and lightly spread the batter with the back of the spoon to make a round. Add desired amounts of berries, start in the middle and work your way out, avoiding the edges. Add a little more batter on top to cover the berries.

• Cook the pancakes on medium low heat. Look for the edges to start to brown and the pancakes creating bubbles, about 5 minutes. Remember the pancakes will take longer to cook, because of their thickness and they are vegan.

• Once the pancakes are ready, carefully flip with a spatula, and cook until browned on the other side, about 3-4 minutes more. Add them to a non stick cookie sheet and add to a warmer or oven on 200. Once the pancakes are all done. Make your Berry Syrup.

Berry Syrup


• 1 and 1/2 cups frozen berry medley

• 1/2 cup , plus 2 tablespoons water divided

• 1/4 cup organic sugar cane

• 1/2 tablespoon cornstarch

• 1 tablespoon fresh lemon juice


• Place frozen berries in a small saucepan and add 1/2 cup water and sugar. Heat over medium-high heat until the mixture comes to a low boil. Stir occasionally.

• In a small bowl, whisk together the remaining 2 tablespoons water and cornstarch with a small fork until smooth. Pour into the berry mixture and bring to a rolling boil. Reduce the heat and simmer on low heat for 3-4 minutes or until syrup reaches your desired consistency.
• Remove from heat and stir in lemon juice. Pour over pancakes.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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