Recipe: Strawberry Pancakes! (They're PINK)

I've tried to hold it in, but I can't anymore.  It's Valentine's season.  I love Valentine's stuff.  

Isn't it annoying when you click on a recipe, and the website has pages and pages of fluff before it tells you the actual recipe?
Never mind the bollocks, this is all you need to know:

These strawberry pancakes are plant-based, nutritious, easy, fast, sooo tasty, and they're PINK (without any food-coloring-chemical shenanigans)!

Strawberry Pancakes
1 cup oats
1/2 cup strawberries, chopped (don't be afraid to overflow your measuring cup)
1 flax egg: 1 tbsp ground flax + 2 1/2 tbsp water, per Minimalist Baker's instructions  OR 1 banana

1/2 cup almond milk

Heat a nonstick pan over medium heat.
Blend all ingredients.  Pour pancake-sized amounts into the nonstick pan.  My pancakes are usually about four or five inches in diameter because they're big enough to hold toppings but small enough to flip easy.
If you used the flax egg: The pancake is ready to flip when its edges are a darker shade of pink.
If you used the banana: The pancake is ready to flip when the bubbles are all popped and its edges are a darker shade of pink.
After flipping, press down on the pancake with your spatula to make sure all the edges get those good sizzles.  It will take about as long to cook the other side as it did the first side.

Top as you like!  I love extra strawberry and banana slices and classic maple syrup, but these pancakes are also great when drizzled with melty peanut butter and strawberry-rhubarb jam (I imagine any jam would be tasty).

Bonus points: Cut a strawberry into a heart shape, then slice it so you get lots of thinner hearts.  When you pour the batter into the pan, drop a couple of hearts into each puddle of batter so that you end up with heart-shaped deposits of sweet, gooey berry amidst the pancake.

Wishing you world peace and love,

Heather <3

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