Oatmeal Raisin Chocolate Pancakes

today I wrestled with a tan and blue flowered armchair and sweat a ton, sweat at the gym, saw the way sherbet colored clouds reflected in a dark blue pond and never twice looked the same, sweat while I walked around said pond, came home, and sweat some more.

today is HOT.

today is not the day to make pancakes in your un-airconditioned but otherwise perfect home. you can save these for a day that is appropriate, and I’ll leave that up to your discretion.

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INGREDIENTS:

  • 2 cups quick-cooking oats
  • 2 cups almond (or other) milk
  • 1/2 cup egg substitute (flax egg)Β 
  • 2 tablespoons coconut oil
  • 1/2 cup whole wheat flour
  • 2 tablespoons brown or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Tbsp ground cinnamon
  • Pinch of nutmeg or cardamom
  • 1/4 teaspoon salt
  • 3/4 cup golden raisins
  • Handful chocolate chips

soak yo’ oats in milk for 5 minutes while you have the flax egg a-brewing

then combine eggs, oats, oil, and milk du jour in a medium bowl

combine all powders in another bowl. once they are well-mixed, add them to the liquid bowl

cook 1/4 cup batter at a time over medium heat; don’t worry, the oats will make these browner than typical pancakes.. they aren’t burnt! in fact, having them a little gooey on the inside is amazing, especially because they don’t have raw eggs. makes about 12 pancakes, which freeze quite well, oh yes they do.

 

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