With my "Pancake Project", I am amazed by the options that are available to healthy non-vegans such as myself, who are as concerned as much with taste and the enjoyment of eating as we are about healthy. Once again I have a recipe that I ran across that is currently in it's "development" stage but it seems very promising.
These pancakes are made from Oat Flour, the beauty of that is that they are super moist, contrary other non-wheat creations. As always I am into blueberries, so I like to have blueberries in my pancakes whenever possible.
Although I am not a vegan, this recipe was obtained from a blog called Easy Vegan. the original recipe can be found here, but, I have to make some adjustments to the ingredients, because of my fierce opposition to Canola Oil, and I am not a big fan of soy milk.
Oat Pumpkin Pancakes
Oat Pumpkin Pancakes
(vegan, wheat-free)
This recipe makes about 5 BIG pancakes or you can absolutely make smaller size pancakes! Feeds 2 hungry people (vegan or non-vegans). Also since I like to use oat flour instead of wheat flour these pancakes are ridiculously MOIST and delicious.
1 cup oat flour
1 super ripe banana
1 cup coconut milk or grass fed whole milk
1/2 cup pumpkin puree
1 tbsp coconut oil
1 tbsp Xylitol or Stevia Sweeter
1 tbsp baking powder
1/4 tsp pink Himalayan Salt
dash ground cinnamon
pinch ground nutmeg
pinch ground ginger
pinch ground cloves
Optional garnish: pumpkin seeds, pomegranate, blueberries, strawberries, nuts, banana
1. In a large bowl stir together the oat flour, baking powder and Himalayan salt. You can make oat flour by using a food processor to grind up some fast cooking oats. I actually use a coffee grinder to make my oat flour – makes it super fine!
2. In another bowl mash the super ripe banana then add pumpkin puree, coconut milk or grass fed whole milk, oil, spices and sweetener. Mix well.
3. Add wet ingredients into dry ingredients and mix. Lumps are okay.
4. Heat up a pan or two and add some coconut oil
5. Add batter to pans that have been pre-heated to a low-medium heat. You choose the size and shape you want! First side will be anywhere between 5-8 minutes and second side up to 5 minutes. Just follow the same technique for any other pancakes here!
6. Serve and garnish at will! Add some pumpkin seeds, pomegranate, blueberries, nuts or maple syrup….and so on!
7. For non-vegans, read my notes below on butter, I think quality real butter on occasion is OK for healthy eaters.
~stay healthy~
The Healthy Chef's comments about butter and syrup
Note About Butter
My word is not law, but my opinion is here for people who don't wanna research this stuff. For non-vegan healthy eaters, a little real butter is OK here and there. The closer you can get to grass fed butter, the better. If you're lucky, you can find it at a farmers market. Butter is freezable. Good health requires a little work. Remember, if you are going out of your way to make super healthy pancakes like this, you are probably already are a responsible eater.
Real butter is totally processable by the body, and I don't think, in moderation, it is an issue for someone who eats healthy, and stays active. I don't eat butter consistently, so a few dabs every few weeks on some pancakes is no big deal to my body. One the other hand AVOID MARGARINE, AND ALL OTHER ARTIFICIAL SPREADS AT ALL COSTS!!!!! they are not naturally processable by the body and serve no purpose except to be stored as fat by the body, and/or contribute to high triglyceride levels.
A Note about Syrup
The whole premise behind a healthy breakfast is annulled if you use conventional "Aunt Jemima" style syrups. My research unfortunately does not leave a lot of options, I don't even recommend the low glycemic touted Agave Syrup that is currently the big thing. The only one I recommend is real Maple Syrup, It must be unprocessed, and created in the natural "Old School" Type of way. 
Also there are a few other creative things you can do instead of syrup, as I have found out. for example you can blend pomegranate seeds with a premium organic honey such as Soliga Honey.
Soliga is a very good brand of organic raw honey, an unlike most other raw honeys, it is liquid and pourable. Mix the Soliga with fresh Pomegranate seeds and the pomegranate juice.
The tart of the pomegranate and sweetness of the honey makes for a good balance. If anyone comes up with any innovative variations to pancake toppings, please let me know, I will post to my blog. Also keep in mind once you get into healthy eating, you won't need to eat a stack of pancakes two feet high. Your body will adjust to eating the amount needed as your body sends signals to the brain that it is properly nourished, and the brain will tell the body it is full, and therefore stop eating. With a proper healthy breakfast from quality ingredients, you will find yourself eventually only wanting a few silver dollar pancakes, don't force it either way, your body will eventually start to speak you, at least that has been my experience.
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