Ingredients
- ½ cup oat flour or process ½ cup plus 2 tablespoons rolled oats until fine
- ⅕ teaspoon baking powder
- ½ teaspoon cinnamon
- Small pinch of salt
- 1 egg
- 1 tablespoon honey melted
- ½ tablespoon coconut oil melted
- ½ teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar
- 1 tablespoon unsweetened vanilla almond milk
- 2 cups nonfat 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 almond milk.
- Stir the wet ingredients into the dry ingredients until well combined. Let stand for 5 minutes.
- Spray a large pan or griddle with nonstick cooking spray and heat over medium heat.
- Drop the pancakes by scant ¼-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:
- Divide half of the yogurt between two large glasses (about ½ cup each), then divide all the blueberries between each glass on top of the yogurt.
- Divide the crumbled pancakes evenly between the glasses on top of the blueberries.
- Divide the remaining yogurt between the glasses, drizzle with maple syrup, and DEVOUR.