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!
Servings 1
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.