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! 

Ingredients:

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

4 eggs

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.