July 07, 2014 July 07, 2014/ Morgan
Hey everyone! I’m updating with a quick recipe today. Expect a bigger post later on this week about some changes happening around Fo Reals Life. Good changes y’all, so don’t worry your little heads. In the meantime you should just enjoy some pancakes!
Want some awesome hearty breakfast or dinner (or lunch or snack)? Throw some oatmeal and blueberries in your pancakes and you’ve got a meal that is sure to hold you over for a while. Also they are delicious which is really the most important part!
Kitty approved! “Meeeoow!” (Nope, she didn’t have any.)
- 1 cup white whole wheat flour (you can also use whole wheat pastry flour)
- 1 & 1/2 cup soy milk (or other non dairy milk substitute)
- 1/2 cup rolled oats
- 2 Tablespoons fresh lemon juice
- 2 teaspoons sugar or a 2 drops of liquid stevia
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 – 3/4 cup blueberries (fresh or frozen)
Measure out the soy milk and add the lemon juice. Set aside. (It will curdle like buttermilk and adds really nice flavor to the pancakes.)
In a large bowl mix together the flour, oats, sweetener, cinnamon, baking powder and baking soda.
Heat a large nonstick skillet over medium heat.
Now add in the soy milk mixture and vanilla extract. Stir only until incorporated (you don’t want to overmix batters.) Don’t mix in the blueberries yet or your batter can turn all crazy purple.
I made our pancakes using about 1/4 cup of batter.
Pour batter into the pan and make sure not to overcrowd if you are making more than one at a time so that you can get your spatula in to flip them. Drop several blueberries onto the top of the batter now. (5-6 blueberries each 1/4 cup sized pancake will do!)
Cook until the edges dry out slightly and the bottoms are golden brown (2-3 minutes for small pancakes.)
Flip and cook for an additional minute or two (until this side is lightly brown.)
July 07, 2014/ Morgan/ 
