Macadamia Blueberry Oat Pancakes

dairy free gluten free macadamia nut butter macadamia nut milk nut butters nut milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Purple pancakes for a change!

These blueberry pancakes are made with NutraMilk´s fresh macadamia nut milk and Collagen Protein Oats from Purely Elizabeth. We love these oats because they contain a good mix of seeds and gluten-free grains, they are a good source of protein, they contain little sugar and they taste delicious. No need to add anything else to flavor or sweeten. Instead of the traditional maple syrup - top with macadamia cream for a rich exotic flavor! 

INSTRUCTIONS

For pancakes

  • 2 1/2 cups rolled oats
  • 1/2 cup gluten free all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups macadamia nut milk made with the NutraMilk
  • 2 eggs or vegan egg substitute*

For macadamia milk

  • 1 cup (135g) macadamia nuts
  • 1 quart (946ml) water

For macadamia cream (optional)

  • ½ cup macadamia nut butter made with the NutraMilk
  • ½ cup macadamia milk made with the NutraMilk
  • 1 date
  • ½ tsp. vanilla essence

INSTRUCTIONS

For macadamia milk

  • Start by making fresh macadamia milk with the NutraMilk:
  • Place macadamia nuts in the NutraMilk container.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Open the container lid. Add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense, open spigot and fill your container with macadamia nut milk.

For macadamia Cream

  • Place all ingredients in the NutraMilk and press ¨Mix¨- process until the mixture is completely smooth. Place the mixture in a serving bowl, cover and refrigerate for at least 12 hours. Store in the refrigerator for 3-4 days.
  • Serve with pancakes or use it to dip fresh fruit or as an alternative to cream with any dessert.

For pancakes

  • Add the rolled oats to the NutraMilk and ¨Mix¨ till they resemble a flour-like consistency. Then spoon them into a bowl (less than 1 minute).

  • Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.

  • While waiting, place a pan over a low-medium flame and let it warm.
  • When pancake mixture is thickened, grease pan with vegan or regular butter and ladle ¼ cup of mix onto pan, and cook 2-3 minutes on each side, till golden and that golden ring forms around the circumference of the pancake.
  • Serve pancakes with macadamia cream and blueberries or syrup and toppings of choice. and enjoy!

Notes:

*For vegan egg substitute: Add 1 tbsp. flaxseed meal and 2 ½ tbsp. water to a dish and stir. Let rest for 5 minutes to thicken. This substitutes 1 egg.



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