It’s funny how traditions form.
It seems the ones we try to start on purpose never stick and the ones that stick we don’t start on purpose.
Well “day off” pancakes have stuck at our house.
As I’ve mentioned before, we are oatmeal fans around here and we usually keep breakfast simple with a bowl of oatmeal and a green drink.
But when Brook’s day off comes around every Friday we are always in the mood for something fun. Sometimes we go out to breakfast but most weeks we make these pancakes.
They are quickly devoured by Duke (as he attempts to convince me that his two month old sister “needs” some too) and slowly savored by Brook and I.
We all know that feeling when we go out to breakfast and feel like we need a nap after grease filled eggs and hash browns and heavy “carb cakes” (aka pancakes) but I promise these won’t give you that sleepy sensation.
However…. I can’t promise that you won’t eat way to many in one sitting.
Not that I would know from experience or anything.
DAY OFF PANCAKES
makes: 8 medium pancakes
vegan, wheat free, dairy free
- 2 C oat flour (or 1 1/2 C whole wheat flour)
- 3 T cane sugar
- 1 1/2 t baking powder
- 1/4 t salt
- 1 1/2 C almond milk (I use unsweetened vanilla)
- 2 T ground flax seed – mixed with 6 T warm water
- 3 T coconut oil (melted a bit to make mixing easier)
- 1 T vanilla
Combine ground flax seed and water and let it sit for a few minutes. It will turn into a thick paste.
Combine dry ingredients and set aside.
Combine almond milk, coconut oil, vanilla and flax seed mixture. Add dry ingredients mixture and stir until combined.
Grease a non-stick pan or electric skillet (I use olive oil spray) and cook on medium heat. When they start to get bubbles on top, flip them over.
Note: due to the lack of gluten in them they can be tricky to flip… but no matter how they look, they will taste delicious!
The possibilities are endless!
Here are some ways we enjoy them:
- Earth Balance Butter
- Real Maple Syrup
- Natural Peanut Butter
- Shredded coconut
- Fresh Fruit