Description
Delicious and fluffy blueberry oatmeal pancakes made with gluten-free rolled oats and sweetened with maple syrup.
Ingredients
Scale
- 1 cup rolled oats (gluten-free, if necessary)
- 1/4 cup milk (I used oat milk)
- 1 medium banana (approximately 1/2 cup)
- 1 tablespoon baking powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
Instructions
- In a high speed blender or food processor, add the rolled oats, milk, banana, baking powder, apple cider vinegar, maple syrup, and vanilla, and blend until a thick batter remains. Fold in the blueberries, but do not blend.
- Let the batter sit for 5 minutes for the batter to thicken slightly.
- Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup of the batter into the pan. Cover the pan and cook for 1-2 minutes, or until the edges start to brown and bubble. Flip and cook for a further minute or two. Repeat until all the batter is used up.
- Serve and enjoy!
Notes
- Apple cider vinegar adds a nice tang; adjust to taste if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending and frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg