Happy Friday! Here’s my most recent post-long run pancake concoction for your weekend breakfast pleasure. Enjoy! And seriously…tell me what to call them, ’cause “Blueberry Oatmeal Ginger Almond Pancakes” is a little cumbersome. 😉
Ingredients:
1/2 cup Arrowhead Mills Multigrain Pancake & Waffle Mix
1/4 cup organic rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon fresh, grated ginger
1/2 cup + 2 tablespoons almond milk
1 tablespoon canola oil
1/4 cup roasted, unsalted almonds
1/4 cup frozen, organic blueberries (fresh when in season…soon!)
Agave nectar (or maple syrup, if you prefer)
Directions:
- Put pancake mix, oats, milk, oil, cinnamon, and ginger in a large bowl and stir until smooth.
- Add almonds and blueberries and lightly mix.
- Cook each pancake for about 2 – 3 minutes per side on slightly lower heat than usual. These babies are hearty and thick and need a few minutes to cook through.
- Drizzle with agave and serve!
Makes 5-6 small pancakes.
