Start your weekend with a stack of homemade Blueberry Oat Pancakes made with Dr. Cowan’s Garden 18th Century Toasted Stone Cut Oats ground into flour and soaked overnight. Add blueberries and your choice of Dr. Cowan’s Garden Vegetable Powders, then serve warm with yogurt, jam, or a drizzle of maple syrup.
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3 cups flour made from ground 18th Century Toasted Stone Cut Oats
1 Tbsp Yogurt, whey or lemon juice
1 Cup Blueberries
2-3 Tbsp Butter
2 large eggs
1.5 tsp baking soda
1 tsp salt
Optional powders (Three-Beet Powder, Carrot Powder, Burdock Powder, Parsnip Powder, Threefold Blend Powder (Slightly Sweet), Winter Squash Powder)
Maple Syrup to taste
Blend oats into flour
Place flour in bowl and add enough water to cover by 1 inch.
Add the yogurt or whey and mix thoroughly till well combined.
Leave overnight, or up to 24 hours.
Next-Day
Mix thoroughly.
Add in blueberries and optional powders
Ladle batter onto oiled, well-heated cast iron pan. Cook till bubbles form on top. Flip, cook a few more minutes till browned on both sides.
Serve with a dollop of yogurt and your favorite jam or maple syrup.
