Ingredients
- 3/4 cup oat flour click for recipe
- 1/2 teaspoon cinnamon
- 1/4 cup Splenda
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 tablespoon coconut oil melted
- Egg white of 1 large egg
- 1/3 cup blueberries frozen or fresh
Instructions
- In a medium bowl, mix the oat flour, cinnamon, Splenda, baking powder, and salt.
- Add the vanilla extract, almond milk, coconut oil, and egg white.
- Mix until just combined, and be careful not to over mix. Let stand for 5 minutes.
- Spray a griddle or skillet with cooking spray, and heat on medium/high heat.
- Drop a dollop of the batter onto the griddle using a 1/4-cup measuring spoon, then reduce the heat to medium.
- Divide the blueberries evenly over the pancakes as they cook.
- Cook until bubbles appear, then flip over (about 3 minutes per side). Garnish with extra blueberries and enjoy!