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Blueberry and Toasted Coconut Oat Cakes
with Fig Syrup

Vegan, Soy Free, and Gluten Free possible
Serves 2-3
Prep time: 30 minutes
Cook time: 15 minutes
Cost: $11.00

1.5 cups rolled oats (or gluten free rolled oats)
1 tsp baking powder
1/2 cup shredded coconut, toasted
1 flax egg (1 tbsp ground flax seed + 3 tbsp water, soaked)
2 tbsp melted coconut oil
2 tbsp organic maple syrup
1 cup almond or coconut milk
1/2 cup frozen or fresh organic blueberries

Fig Syrup
1 1/4 cup water
12 fresh or dried figs, sliced in quarters
1/2 cup organic maple syrup

To prepare fig syrup:
Combine all ingredients in a small saucepan. Heat over medium heat until it bubbles.  Lower heat and simmer for 20-25 minutes.  Let cool for 10-15 minutes and then place in a blender.  Blend until a smooth pureé has formed.  Set aside and store in the refrigerator for up to one week.

To prepare pancakes:
Preheat oven to 300F.  Spread shredded coconut on a baking sheet and bake for 10 minutes until coconut is slightly brown and toasted.
Prepare flax egg and set aside.

In a high powered blender, blend oats on high until a flour has formed.  Remove from blender and pour into a medium bowl.  Add baking powder and toasted coconut, stir to combine.

Stir in flax egg, melted coconut oil, almond/coconut milk, and maple syrup.  If you prefer thinner pancakes, add more milk to thin.  

Preheat a griddle and spray with non-stick cooking spray.  If you drop a couple sprinkles of water and it sizzles, the griddle is ready.  

Using a 1/3 measuring cup, pour batter onto griddle.  I individually place blueberries in batter while pancakes are heating on one side.  

After 5-7 minutes, carefully flip pancakes to cook on the other side. Cook for another 5-7 minutes until brown.  

Serve warm with fig syrup!