Richard H. Schwartz, Ph.D., is president emeritus of Jewish Veg, formerly Jewish Vegetarians of North America, and author of Judaism and Vegetarianism, Judaism and Global Survival, Mathematics and Global Survival, and Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal our Imperiled Planet and 250 articles at JewishVeg.org/Schwartz.
Multigrain Blueberry Pancakes, Vegan
Ingredients
Makes: 12-14 pancakes
½ cup unbleached white flour
¼ cup whole-wheat flour
½ cup oats, ground
¼ cup Masa Harina or cornmeal
½ cup finely chopped walnuts
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 Tbsp maple syrup
1 Tbs. ground flax seeds
1 Tbs. chia seeds
1 Tbs. apple cider vinegar
½ cup oat milk, plus 1 cup oat milk (or other milk alternative)
2 Tbsp oil, (canola or coconut)
1 tsp vanilla
¼ cup water
Spray Oil
Blueberries – optional (I also love Bananas in mine!)
Directions
- In a small bowl, combine the flax seeds and chia seeds with the ½ cup of oat milk. Let sit for 5 minutes.
- Combine all dry ingredients together in a bowl.
- In a separate bowl, mix all wet ingredients together, including the flaxseed mixture
- Add the wet ingredients to the dry ingredients. Mix just until combined, but do not over mix. Add berries or banana if desired.
- Spray griddle or cast iron pan with oil. Pour out ¼ cup batter using ladle or measuring cup.
- Cook on medium heat until bubbles appear and the edges are dry.
- Flip pancakes over with spatula.
- Remove pancakes after 1-2 minutes on second side. Serve with real maple syrup and Miyoko’s vegan butter!