A heart healthy oatmeal pancake recipe. These blueberry oatmeal pancakes are easy to make and gluten free too.
Course Entree
Cuisine American
Prep Time 6 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 163kcal
Author Robin Gagnon
Ingredients
1cupold fashion oats*
¼cupcoconut flour
2teaspoonbaking powder
½teaspoonKosher salt
½teaspooncinnamon
1 ½teaspoonstevia3 packets
1egg
1 ¾cupsunsweetened vanilla almond milkusing other milk is fine, just adjust calories and add a ½ teaspoon vanilla extract
1cupfresh 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 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)