Toasted Oat Bran Pancakes w/ Red Berries
I am sure you are aware of my love for Trader Joe’s and all that the little market encompasses. I honestly could go there everyday (I pretty much do) and never tire of it. There is just something special about it; every time you step foot into one it becomes this whole new experience rather than a mere grocery trip. I am obsessed with everything they sell there, as each item is more of a novelty instead of an elementary food item. They always make sure you are bringing something unique to the dinner table and I can’t help but adore that. One of my treasured spots in the store is the “New Item Shelf” where all their new provisions are showcased. I swear, it’s always like a scene from a movie, where bright lights shine down from the heavens and angels sing celestial music and it seems like you hit the edible jackpot. Oh, wait, is it just me? You don’t hear the angels? Like I said, I am ridiculously infatuated with this place. So, the other day, while in front of my favorite shelf, I noticed they had a new Toasted Oat Bran. I picked it up and put it in the cart, not knowing what I was going to do with it, but that it had an incredible destiny for my kitchen. After mulling over a few ideas, I decided on pancakes. Let me tell you, these pancakes are seriously the best pancakes I have ever made. The oat bran lends this subtle toasty nuttiness, which in my opinion, tastes so much better than pancakes made with white flour. They heat up fabulously too and never lose their fluffiness. I made a strawberry and raspberry compote to pile over the pancake stack, because who doesn’t love a warm and sweet stewed fruit topping? The best part is, the little beauties are vegan (dairy-free and egg-free) so you can enjoy them without any guilt! Enjoy my little breakfast eaters!
- 1 cup Toasted Oat Bran
- 1/2 cup AP flour
- 2 tsp organic cane sugar
- 2 tsp baking powder, aluminum-free
- pinch of salt
- 1/2 tsp ground cinnamon
- 1 cup organic almond milk (plain or unsweetened vanilla)
- 1 TBSP coconut oil (melted in liquid form)
- 1 flax egg (1 TBSP flax meal mixed with 1/4 cup warm water) (or 1 egg white slightly beaten)
- 1/2 cup toasted walnuts, for garnish
- 12 oz organic raspberries
- 1 cup organic strawberries, ends trimmed and cut in half
- juice from 1/2 lemon
- 1 tsp honey
- Preheat the oven to 350 and lay 1/2 cup walnuts on a small rimmed baking sheet. Bake for 8 minutes or until toasted. Once cooled, roughly chop the walnuts. Set them aside.
- Make the berry compote; add the raspberries and sliced strawberries to a small saucepan with the lemon juice and honey. Heat over medium heat for about 2-3 minutes or until the raspberries have cooked down. Set aside.
- Make the flax egg and place in the fridge for about ten minutes so it can set. In a large bowl, add all of the dry ingredients for the pancakes and mix well with a fork. In a small bowl, add all of the wet ingredients, minus the flax egg, and whisk to combine. Add the flax egg to the dry ingredients followed by the wet ingredients and mix until just combined with a spatula. Heat a skillet over medium heat and grease well. Using a 1/4 cup measure, scoop out the batter onto the pan and heat for 2-3 per side. Place the finished pancakes on a cooling rack and avoid stacking them too early (or they can become soggy). When ready to serve, stack the pancakes, and top with the berry compote and some chopped toasted walnuts. Enjoy!