A livened up version of our all-time favorite On The Go Blender Pancakes, these wild berry breakfast cakes make the best of summer's bounty of wild berries.
We're spending the summer in the Pacific Northwest, and have been going nuts for the explosion of salmonberries on the trail right now. Everything tastes better when you harvest it mid-mountain bike ride, and we've been stashing containers in our packs so we can make the most of the berry season while the picking's ripe.
New to us, salmonberries taste like a mix between a blackberry and a raspberry, fairly delicate and occasionally tart, which makes them ideal for cooking down into a quick jam, baking them into muffins, or cooking them into our favorite pancakes.
You can substitute any other berry in this recipe (we threw in a few huckleberries for some variety), so get creative and have fun with it!
2 cup rolled oats
1 1/4 cup milk of your choice (we prefer cashew or coconut)
1 large ripe banana
1 tsp. baking powder
1 tsp. ground cinnamon
Dash of salt
1-2 Tbsp. coconut oil or butter, for cooking
1/2 -3/4 cup fresh berries (ideally picked yourself on a hot summer bike ride, but frozen works too)
MORE fresh berries
Heat a skillet with coconut oil to medium.
Add the oats to your blender and blend until they become a flour-like consistency.
Add the rest of your ingredients (minus the berries) and blend until smooth.
Pour ¼ cup of batter at a time onto the skillet, adding a handful of berries to each cake (I usually do 3 or 4 small berries).
Let them brown on both sides (about 2-3 minutes for each side).
Top with maple syrup, more berries, and yogurt, or let them cool and toss them in a bag for the road.