Blueberry Oatmeal Pancakes
A heart healthy oatmeal pancake recipe. These blueberry oatmeal pancakes are easy to make and gluten free too.
Servings 4
Calories 163kcal
Ingredients
- 1 cup old fashion oats*
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon Kosher salt
- ½ teaspoon cinnamon
- 1 ½ teaspoon stevia powder 3 packets
- 1 ¾ cups milk (swap plant based milk if you prefer)
- ½ teaspoon vanilla extract
- 1 egg
- 1 cup fresh blueberries
Instructions
- Pulse the oats in food processor until flour-like in consistency.
- Add the coconut flour, baking powder, salt, cinnamon and stevia. Pulse to mix.
- Whisk together milk, vanilla extract and egg in a batter bowl, add the flour mixture, and stir well.
- Once thoroughly mixed, fold in the blueberries, until evenly distributed.
- Put a lightly oiled or non stick skillet treated with cooking spray over med to slightly over medium heat. Once a drop of water sizzles, you are ready for the pancakes.
- Scoop a ¼ cup of batter for each pancake. Wait until bubbled up in middle and drying at edges before flipping.
- Flip and cook about 2 more minutes on that side.
- Stack three of these small blueberry oatmeal pancakes as a serving.
Notes
*to ensure gluten-free results, purchase Gluten-free certified oats (standard or quick are fine)
Nutrition
Calories: 163kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 468mg | Potassium: 369mg | Fiber: 6g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 3.5mg | Calcium: 259mg | Iron: 1.5mg