Macadamia Blueberry Oat Pancakes

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.