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Oatmeal Blueberry Pancakes {GF} - Food Faith Fitness
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Oatmeal Blueberry Pancakes {GF}

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Tate

Ingredients

  • 3/4 Cup Oat Flour you can grind 3/4 oats in a food processor
  • 1/2 tsp Cinnamon
  • 1/4 Cup Splenda
  • 1/4 tsp Baking powder
  • Pinch salt
  • 1/4 tsp Vanilla extract
  • 1/4 Cup Unsweetened Vanilla almond milk
  • 1/2 Tbsp Coconut oil melted **
  • 1 Egg white
  • 1/3 Cup Blueberries frozen 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.