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1.
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Combine the oats and 3/4 cup almond milk.
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Microwave until aill of the almond milk has been absorbed into the oats.
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Fluff with fork and set aside to cool.
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2.
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In medium size bowl, combine the pancake/ baking mix, cardamom or cinnamon, and salt.
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Mix with a fork or whisk until well combined.
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3.
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In small bowl, combine the 1/2 cup almond milk, eggs, oil, orange peel (or extract), honey, and vanilla extract.
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Lightly beat with a fork until well combined.
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4.
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Add the cooked oats to the dry mixture and pour the liquid ingredients over all.
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Stir until combined.
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5.
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Fold in the blueberries.
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6.
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Heat and lightly oil a non-stick skillet (preferably a cast iron ).
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It's ready when a few drops of water sprinkled on the cooking surface sizzle and snap.
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7.
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Drop (or pour) batter by 1/4 cupfuls onto the skillet (I can cook two at a time in my cast iron skillet).
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Cook approximately 1 minute on each side.
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Cooking time is approximate; you'll get a feel for your skillet's heat after the first one or two are cooked.
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8.
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If you are going to wait to eat them later in the morning: keep them warm by heating your oven to 200 degrees Fahrenheit and lining a cookie sheet with one or two tea towels.
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Place the cooked cakes between the tea towels and keep them in the oven until ready to eat.
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9.
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To eat through out the week: Cool completely and store between sheets of waxed paper in an airtight container or zip close bag in the fridge or freezer.
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Pop in the toaster to reheat.
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10: Serve with the suggested toppings: orange marmalade, additional honey, maple syrup, blueberry maple syrup, apple butter, almond butter, or assorted preserves.
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Notes:.
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Apple Pie Pan-Hand Cakes:.
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Substitute the blueberries, cardamom or cinnamon, and orange peel (or extract) with 1 cup rough chopped apple and a 1/4 teaspoon each of cardamom, cinnamon, ginger, and nutmeg (or two teaspoons of Trader Joe's Pumpkin Pie Spice).
