Healthy Vegan Oatmeal Pancakes

If your kids will go for a bowl of oatmeal and flaxseeds every day, then good for them. But if they still haven't fallen in love with that idea, try these delicious pancakes made with oatmeal instead!
I make a bunch of these on the weekend, and my kids enjoy them for breakfast all week long. They also taste great with a little peanut butter spread on top and rolled up like a burrito (fun lunchbox idea!!). I feel good about the oats and flaxseeds the kids are getting in these pancakes. Serve plain, with nut butter, maple syrup or date syrup on top. Or top with a bunch of blueberries. The best part about these is that my kid's LOVE them!

Healthy Vegan Oatmeal Pancakes

Ingredients:

4 cups rolled oats
3/4 teaspoon salt 
3/4 teaspoon cinnamon, optional
1/2 cup ground flaxseed
6 cups plain, unsweetened soymilk
3 tablespoons applesauce
3 tablespoons sugar, or maple syrup, or 8 medjool dates
2 tablespoons baking powder
1 tablespoon cornstarch

Instructions:

Place all ingredients in a high powered blender, like a Vitamix, and blend until very smooth. Allow to sit for 10 minutes so the mixture can thicken. If it is very thick, add water and blend again until desired consistency is reached. I like mine pretty thin, so I added about 1/2 cup of water.

Preheat a non-stick pan over medium heat. Spray the pan lightly with oil if necessary. Pour the pancake batter onto the pan and cook until the sides are dry and the bottom is nicely browned. Using a spatula, very carefully flip the pancake over. Cook until this side is lightly browned as well. These pancakes are more delicate than most wheat pancakes, so be careful when flipping.

This recipe usually makes about 25-28 medium pancakes. Feel free to halve or third the recipe if you don't want leftovers! I stick mine in a large freezer bag once they are completely cooled, and place in the freezer.