1 cup rolled oats
1 cup unsweetened soy or almond milk
2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons water)
2 tablespoons canola oil
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
2 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons oat bran
1 cup fresh or frozen blueberries (optional)
Make the flax egg by mixing the ground flax with 6 tablespoons of water and letting it sit for 10 minutes. The consistency should resemble that of an egg.
In a bowl, mix together the oats, milk, flax eggs, and oil. In a small separate bowl, mix the flour, baking soda, baking powder, sugar, and salt. Then combine both mixtures and stir, adding more milk if necessary for your desired consistency.
Lightly grease a hot skillet or pan with additional oil. Pour ½-cup pancake rounds on the skillet and cook until bubbles form on the surface.
Carefully drop 6–8 optional blueberries onto one side of each pancake, then flip and cook on the other side until golden brown.
Ready in about approx. 30-40 minutes
Makes 6 pancakes
Source: Adventist Review, December 2, 2016