A quick and easy healthy pancake recipe that uses oat flour and coconut oil to keep them gluten free! These pancakes are bursting with fresh blueberries!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 1
Author FoodFaithFitness
Ingredients
3/4CupOat Flouryou can grind 3/4 oats in a food processor
1/2tspCinnamon
1/4CupSplenda
1/4tspBaking powder
Pinch salt
1/4tspVanilla extract
1/4CupUnsweetened Vanilla almond milk
1/2TbspCoconut oilmelted **
1Egg white
1/3CupBlueberriesfrozen or fresh
Instructions
In a medium sized bowl, mix the oat flour, cinnamon, splenda, baking powder and salt.
Add in the vanilla extract, vanilla almond milk, coconut oil and egg whites.
Mix until just combined, do not over mix. Let stand for 5 minutes.
Spray a griddle or skillet with cooking spray and heat on medium/high heat.
Drop into the griddle using about 1/4 cup scoops and turn down to medium heat.
Drop the blueberries evenly among the pancakes.
Cook until each side is golden brown, about 3 minutes per side, flipping once.
Devour!
Notes
** If you are watching calories, you can leave out the coconut oil. Your pancakes just will not be as moist and fluffy.