Oat and Buckwheat Pancakes With Blueberry Sauce (Vegan)

Name: Oat and Buckwheat Pancakes With Blueberry Sauce (Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 4-inch pancakes, 6 serving(s)
Ingredients: 1 1/2 lbs blueberries (fresh or frozen); 1/4 cup maple syrup; 3 tablespoons orange juice concentrate; 1/4 teaspoon allspice; 1/2 cup rolled oats; 1/2 cup buckwheat flour; 1 1/2 cups whole wheat pastry flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 tablespoons whole flax seeds; 2 1/2 tablespoons canola oil; 1 3/4 cups plain soymilk; 1 teaspoon pure vanilla extract

Submitted by PDX Meems

"If you're like me and dislike fluffy white pancakes, then these are for you. They are very hearty and filling, plus they reheat really well in a toaster oven. I rarely make the blueberry sauce but it is delicious with the pancakes. This recipe came from The Complete Vegan Cookbook."

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Ready In:: 1hr
Ingredients:: 13
Yields:: 12 4-inch pancakes
Serves:: 6

ingredients

1 ¹⁄₂ lbs blueberries (fresh or frozen)
¹⁄₄ cup maple syrup
3 tablespoons orange juice concentrate
¹⁄₄ teaspoon allspice
¹⁄₂ cup rolled oats
¹⁄₂ cup buckwheat flour
1 ¹⁄₂ cups whole wheat pastry flour
1 tablespoon baking powder
¹⁄₄ teaspoon salt
2 tablespoons whole flax seeds
2 ¹⁄₂ tablespoons canola oil
1 ³⁄₄ cups plain soymilk
1 teaspoon pure vanilla extract

directions

In a saucepan over medium-low heat, combine the blueberries, 2 tablespoons of the maple syrup, the orange juice concentrate, and the allspice. Cover the pan and cook for 10 minutes, then turn off the heat and allow the pan to stand while you cook the pancakes.
Meanwhile, place the rolled oats in a blender and grind to a coarse meal consistency. Transfer to a large bowl, using a rubber spatula to remove the ground oats from the blender. Add the flours, baking powder, and salt to the ground oats, stirring to combine well. Set aside.
Place the flaxseeds in the blender and grind them to a powder, then add 1/3 cup water and blend for 30 seconds. Add 2 tablespoons of the canola oil, the remaining 2 tablespoons of maple syrup, the soymilk, and vanilla, and puree. Add this wet mixture to the flour mixture and stir well, so that all the flour is saturated with liquid.
Heat a heavy griddle or cast-iron skillet over medium heat. Rub the griddle with about 1/4 teaspoon of oil. Pour the batter onto the griddle in 1/4-cup amounts. Cook for about 2 minutes, until the liquidy top of the pancake is strippled with air holes, then use a metal spatula to quickly turn the pancake over. Cook a minute or two longer, until the pancake is cooked through. (If in doubt, you can cut a small slit in the pancake with the edge of the spatula and take a look at the inside; it should look spongy, not liquidy.).
Serve the pancakes as they come off the griddle or transfer them to a plate in a warm oven while you cook the rest. Just before serving, transfer the blueberry mixture to the blender and puree, then pour into a small pitcher or gravy boat. Serve the pancakes hot, passing the blueberry sauce. (Or you can freeze the pancakes and reheat them in the toaster oven on lazy mornings!).