If you’ve been following along here at Vegan Yumminess, you know that I am getting ready to shed my last few pounds of baby weight and, well, just focus on being more healthy. (Pssssst! Lemme tell you a secret. In case you didn’t know, not all vegan food is healthy, unfortunately.)
As part of my get-in-shape initiative, I’m trying to incorporate some healthy and tasty foods into my diet. Unfortunately, however, I’ve got some problems on my hands. My kale-hating, cookie-loving taste buds. Yep. That’s my problem. I naturally tend to gravitate towards sweets and away from vegetables. It’s terrible, I know, but all too common in our American society, and I am no exception.
Perhaps these pancake pictures don’t scream “healthy” to you. Okay, okay, so the raspberry sauce was a little sweet, and I did throw a little agave nectar into the pancake batter. And, yes, that really is coconut whipped cream on the top. (Check out OhSheGlow’s recipe for that.) What’s healthy about them? The fact that they are chock full of fiber and protein from whole oats and walnuts–just what our bodies need to jumpstart the day.
I must admit that these pancakes have a slightly different texture than regular wheat flour pancakes. They are a little bit more oatmeal-like? I think that is the best way that I can describe them. They are quite soft and oatmeal-like on the inside, even if they are more crunchy on the outside. Top them with your favorite fruit sauce, and you’ll never know that they are more nutrient rich than their white flour counterpart.
I hope you have a blessed week and happy holidays!
Vegan Oatmeal Walnut Pancakes
Equipment
- mixing bowl
- blender
- skillet or griddle
Ingredients
- 3 cups oats Both quick or rolled work fine. Use gluten-free oats, if desired.
- 2/3 cups walnuts
- 3 tablespoons agave nectar
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups water
Instructions
- Place all ingredients into a high-power blender. I use Vitamix, but there are other great blenders out there that work well too.
- Blend ingredients until smooth.
- Place skillet on range on medium heat. Allow it to heat up for just a minute or two. Poor about 1/4 -1/3 cup worth of batter onto the skillet and spread slightly, as needed. Once bubbles start forming at the center of the batter, flip the pancake over and cook for just another minute or two.
- Serve warm with your favorite berry sauce and coconut whipped topping, if desired.
http://www.glutenfreesoyfreevegan.wordpress.com
Oh man, I know how you feel. I just realized that my diet basically consists of potatoes… only. So, I’ve been working on getting more healthy by eating salad! (Except my idea of salad is frying all the vegetables in oil first and then eating). So, I have a bit of an oil obsession…. Anyways, I love this healthy version of a classic not so healthy breakfast, thanks!
http://www.thehungryninja.com
I used almond milk for part of the water, and it turned out amazing! No one knew these were vegan :D