Lemon Berry Pancakes (from PCRM)
- 2 cups plus 2 tablespoons oat flour
- 1/3 cup rolled oats
- 1 tablespoon ground chia seeds
- 1 tablespoon baking powder
- 1/2 teaspoon grated lemon zest
- 1 1/2 teaspoons freshly squeezed lemon juice
- 2 cups unsweetened soy or almond milk (plus more if needed, see Note)
- 1 cup frozen or fresh raspberries, blackberries, or blueberries
- In a large bowl, combine the flour, rolled oats, and ground chia. Sift in the baking powder. Stir to combine. Add the lemon zest, juice, and soy milk and whisk until combined. Add the berries and gently stir to incorporate.
- Heat a nonstick skillet over medium-high heat for a few minutes, until hot. Reduce the heat to medium or medium-low and let rest for a minute. Using a ladle, scoop ¼- to 1/3-cup portions of the batter into the skillet. Cook the pancakes for several minutes, until small bubbles form on the outer edges and in the centers, and the pancakes start to look dry on the top. (Wait until those bubbles form, or the pancakes will be tricky to flip.) Once ready, flip the pancakes and lightly cook on the other side, about a minute. Repeat until all the batter is used.
- Top with more fresh berries. This blueberry fig jam makes a great topping too!
Soy Milk Note: As you use up the batter, you’ll notice that it becomes much thicker. So, add an extra tablespoon of soy milk as needed to thin the mixture as you work through batches.