O is for Octopus and Oat and Buckwheat Pancakes With Blueberry Sauce

To begin with, I want to wish Happy Easter to all those who celebrate at this time of the year.
First thing I learned was that there are over 300 recognised species of octopus, that did surprise me.  They apparently have no skeleton although some might have remnants of a shell internally. I didn’t know that all of them are venomous either although there is supposed to be only one that can kill a human. A Blue Ringed Octopus of which there are three types. Fairly small and can hang around in tide pools in the Pacific and Indian Ocean areas of the world. They are fairly docile but when aroused the brown patches darken dramatically, and iridescent blue rings or clumps of rings appear and pulsate. They can definitely bite. Octopuses have beaks by the way, their mouths at the centre point of the arms. No wonder they make movies about giant octopuses or squids.

No, I am not giving an octopus recipe, apart from anything else, I am not all that smitten with either octopus or squid. What I am giving is a recipe for my vegan friends. This recipe appeared on Food.com
 

Oat and Buckwheat Pancakes With Blueberry Sauce (Vegan)

By PDX Meems 
 Serves: 6, Yield: 12 4-inch pancakes
 

About This Recipe

"If you're like me and dislike fluffy white pancakes, then these are for you. They are very hearty and filling, plus they reheat really well in a toaster oven. I rarely make the blueberry sauce but it is delicious with the pancakes. This recipe came from The Complete Vegan Cookbook."
 

Ingredients

• 1 1/2 lbs blueberries ( fresh or frozen)
• 1/4 cup maple syrup
• 3 tablespoons orange juice concentrate
• 1/4 teaspoon allspice
• 1/2 cup rolled oats
• 1/2 cup buckwheat flour
• 1 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons whole flax seeds
• 2 1/2 tablespoons canola oil
• 1 3/4 cups plain soymilk
• 1 teaspoon pure vanilla extract

Directions

1. In a saucepan over medium-low heat, combine the blueberries, 2 tablespoons of the maple syrup, the orange juice concentrate, and the allspice. Cover the pan and cook for 10 minutes, then turn off the heat and allow the pan to stand while you cook the pancakes.
2. Meanwhile, place the rolled oats in a blender and grind to a coarse meal consistency. Transfer to a large bowl, using a rubber spatula to remove the ground oats from the blender. Add the flours, baking powder, and salt to the ground oats, stirring to combine well. Set aside.
3. Place the flaxseeds in the blender and grind them to a powder, then add 1/3 cup water and blend for 30 seconds. Add 2 tablespoons of the canola oil, the remaining 2 tablespoons of maple syrup, the soymilk, and vanilla, and puree. Add this wet mixture to the flour mixture and stir well, so that all the flour is saturated with liquid.

Have a great day