PB&J Pancakes

 PB&J Pancakes

vegan, gluten free, refined sugar free, oil free

serves two heartily

ingredients:

• 1 cup rolled oats
• 4 medjool dates, pitted
• 1 cup unsweetened plant-based milk (I used oat milk)
• 1 cup water (or a second cup of plant-based milk)
• 1 & 1/2 tsp pure vanilla extract
• 1/8 tsp sea salt (optional)
• 1/4 cup all natural unsweetened peanut butter
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp ground flax seed
• 1/2 cup blueberries, fresh or frozen (set aside)

preparation steps:

1. place all ingredients, except blueberries, into a high-speed blender and blend until batter is smooth and creamy (add more liquid if needed to achieve desired pancake batter consistency)

2. drop batter by the 1/4 cup fulls onto a heated high-quality non-stick griddle (if your non-stick griddle is not high-quality you may have to use a tiny amount of coconut oil to keep pancakes from sticking)

3. sprinkle top side of pancakes with blueberries

4. flip once

5. serve plain, with warmed blueberries or with warmed maple syrup(as shown)