Blueberry-Oat Short Stack (minus the blueberries; boo! winter)

March 10th, 2013 2:56 pm by Kelly Garbato

2013-02-22 - AVK Oat Short Stack - 0019

At first I assumed that the blueberries in this Blueberry-Oat Short Stack recipe (found in American Vegan Kitchen) were actually baked into the pancakes, but it turns out that I was wrong. Instead, fresh blueberries are one of the toppings, along with margarine and maple syrup. Naturally, this presents a bit of a problem: it’s March in Missouri and I couldn’t sell my soul for a pint of fresh blueberries even if I wanted to. I briefly considered making the blueberry sauce on the opposite page (Yankee Cornbread with Blueberry Sauce) – using frozen berries, of course – and then laziness overtook me. (See: March in Missouri. SAD, I has it.) So what I ended up with is more of an Oat Short Stack, sadly lacking in blueberry bling.

Anyway, these pancakes are tasty enough. The batter’s made of vanilla soy yogurt in addition to soy milk, resulting a fluffy pancakes that have an almost cake-like consistency. You could definitely throw some berries in the batter without any problems – the pancakes are thick enough to support ’em.

Surprisingly, the oats aren’t at all noticeable; they blend right into the background. I guess they have plenty of time to soften up, since you prepare the batter a few hours ahead of time. I made it the morning of, and dinner took all of fifteen minutes to prepare. Not that throwing the batter together takes much effort, but some nights every little bit helps!

That said, after the taste bud-exploding awesomeness of Isa’s Perfect Pancakes, these kind of pale in comparison. But then I’m partial to super-thin pancakes. If fluffy, thick stacks are your thing, you should give this one a try.

Besides, breakfast food: what’s not to love?

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