VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from TYS Kitchen ~ February 2009 Recipe

These pancakes have a nice, rustic taste to them - imagine you're eating them at a charming country inn. The oats add texture, and grinding them makes for a surprisingly light and fluffy pancake. Any berries can be substituted for blueberries here, but if you use strawberries or raspberries, chop them. Grated apples also works well.

Farmer's Blueberry-Oat Pancakes
Serves 4-6

1 cup quick cooking rolled oats
1 cup whole wheat flour
1cup all-purpose flour
2 tsp baking powder
1/2tsp salt
1 tsp baking soda
1/4 cup sugar
2 eggs
2 cups milk
1 tbsp vanilla extract
2 cups blueberries
3 tbsp butter

1. Spoon the rolled oats into a food processor and blend on high speed until you have a fine powder, about 30 seconds. Combine in a large bowl with the flours, baking powder, slat, soda, and sugar. Form a wall in the center and set aside.

2. In a medium bowl, beat the eggs slightly. Stir in the milk and vanilla to combine. Pre heat skillet to medium high heat. Cook until golden on each side. Eat and enjoy!