One day last week we needed supper in a slow cooker for ease of preparation when the dinner hour actually arrived. This is our preferred way of food preparation, anyway, but some days it’s just a necessity. Pancakes were all I could think about – they just sounded so good! But who ever heard of pancakes in a slow cooker? Well, it can be done, as I was thrilled to find out! A combination of all different recipes later and the family had happily consumed almost an entire 6-qt slow cooker full of the tasty baked good. This recipe doesn’t make any pretense about being beautiful – it’s really kind of… not. But it tastes incredible, especially if you are a pancake-loving person, like most of us are. The best thing about this recipe is that it is very allergy-friendly, being wheat, dairy, and sugar free. You can also change up the suggested spices and extracts to create your own unique flavor. Tastiness!
6 cups oats, blended to flour
3 cups unsweetened almond milk
1/2 cup erythritol & stevia blend (or sweetener of your choice)
1 teaspoon salt
2 Tablespoons baking powder
1 Tablespoon baking soda
1 Tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon vanilla extract
1 teaspoon blueberry extract
1 cup blueberries (fresh or frozen)
1 cup dark chocolate chips
Combine all ingredients ina large bowl and stir until well combined.
Pour into a greased 6-qt slow cooker and cook on high for 2 hours or until done through (insert knife in center to check).
Serve hot with your favorite pancake toppings.