Gluten Free Pancake Parfait with Blueberries and Yogurt

Fluffy gluten Free Pancakes are layered with blueberries and creamy, Greek yogurt for a fun and healthy parfait breakfast! 

My gluten free pancake addiction is starting to get a little out of hand.

If you’re on Instagram, I don’t even need to tell you how much I love IHOP. I even made my parents go there for breakfast with us last week. Even though the Hubs and I had just gone LESS THAN A WEEK BEFORE. AND then my brother and sister in law came for the weekend and they asked to go. Obviously i didn’t say no.

If you’re counting, that’s 3 times in a week.

I’m wondering when I am going to start developing blueberry colored spots and a desire to start showering in buttermilk. Or maple syrup.

Except that sounds sticky. Hopefully the buttermilk desire wins that battle.

What are your weird food obsessions? Inquiring minds want to KNOW. Read: I just want some sort of validation that I am not the only one that has some weird food obsession.

I do have to tell you though. IHOP pancakes in Washington > IHOP Pancakes in Florida. We found this po-dunk, sketchy little IHOP on the side of the road when we moved, and we were both a little afraid to try it.

Until my pancake craving said “Screw it. Risking my life and possibly contracting some kind of breakfast-related-death-inducing-virus is WORTH being able to stuff MAH FACE with a fluffy stack of YUHMMMY.”

So, we went. And then I vowed to never judge an IHOP by its cover EVA again. Seriously, the chef that is ALWAYS THERE when we go? She makes pancakes the size of my FACE.

I kind of want to marry her.

See. The addiction IS getting out of hand.

DON’T TELL THE HUBERONI.

Okay. I really need to stop writing posts about IHOP. Especially when I made you pancakes that are not from aforementioned place of eat-age.

So. I made you gluten free pancakes. But then I decided to not put blueberries in them (read: I kinda forgot to until after cooking them.) SO, I layered them ON TOP of the pancakes, got some vanilla Greek yogurt all up in thurr, and then shoved it into a cup. I then proceeded to ponder how to face-plant into a cup.

Plates are a lot easier for face-plant-age, ya know?

But, let’s be honest. Who wants a stack of gluten free pancakes on a boring old plate? I mean, remember the gluten free pancake skewers

Plates are for chumps.

Well. I like pancakes on plates. But, I also like them in cups. Or in boats. With Goats. In Moats.

Not that I’ve eaten breakfast with barn animals. All hypothetical guys.

I am just trying to say, in the most round-about way (as always) that I am a little bit biased because I’ll take a stack any way, any day.

But I may be leaning more towards eating from a cup because then I can take pancakes WITH ME WHEREVER I GO.

Life. Compl-EAT.

Recipe

Gluten Free Pancake Parfait with Blueberries and Yogurt

5 from 2 votes

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Serves: 2

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

Ingredients

• 1/2 Cup Oat flour or blend 1/2 cup + 2 Tbsp rolled oats in a food processor
• 1/8 tsp Baking powder
• 1/2 tsp Cinnamon
• Small pinch of salt
• 1 egg
• 1 Tbsp Honey melted
• 1/2 Tbsp Coconut oil melted *
• 1/2 tsp Vanilla extract
• 1/4 tsp Apple cider vinegar
• 1 Tbsp Unsweetened Vanilla almond milk
• 2 Cups Non-fat Vanilla Greek yogurt
• 1 Cup Fresh blueberries
• Maple syrup for drizzling

Instructions

• To make the pancakes:
• In a medium bowl, stir together the oat flour, baking powder, cinnamon and salt. Set aside,
• In a separate small bowl, whisk together the egg, melted honey, melted coconut oil, vanilla extract, apple cider vinegar and milk.
• Stir the wet ingredients into the dry until well combined and let stand for 5 minutes.
• Spray a large pan or griddle with cooking spray and heat to medium heat.
• Drop the pancakes by scant 1/4 cup measurements onto the griddle and cook until the edges begin to firm up and the bottom is golden brown, about 3-4 minutes. Flip and cook for an additional 1-3 minutes until the other side is golden. Break the pancakes into crumbles and set aside.
• To assemble the parfaits:
• Take two large glasses and layer half of the yogurt into the bottom (about 1/2 cup each, then divide all the blueberries between each glass.
• Take all of the crumbled pancakes and divide them evenly between the glasses on top of the blueberries.
• Finish by dividing the remaining yogurt on top of the pancakes, drizzle with maple syrup and DEVOUR **

Tips & Notes:

* You can get away without the oil if you like the taste of oil-less pancakes. I do not. I would not recommend leaving the oil out if you are making these pancakes, and not using them in the parfait.
* You should have about 4 pancakes. I wanted one, thick pancake layer so I used 2 pancakes in each layer. Feel free to make more layers and only use 1 pancake per layer. Either way, each parfait should have 2 pancakes 🙂

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Breakfast

Cuisine:American

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 Want more breakfast ideas?

Cranberry Almond Breakfast Cookies

Bacon, Avocado And Tomato Egg Wraps

Goat Cheese and Zucchini Hash

Gluten Free Pancakes from around the web:

Pumpkin Gingerbread Protein Pancakes – The Big Man’s World

Sweet Potato Pecan Pancakes – The Healthy Maven

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