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.
• 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.