Best Gluten Free Blueberry Pancakes!

On this penultimate day of school I decided to get up a little earlier and make the boys these delicious pancakes. You won't know they're gluten free! And I love that they're full of fiber so they're really filling. Today, I used unsweetened cashew milk instead of almond milk and they were just as good. Also, the boys don't like coconut oil so I used good ol' fashioned butter in the pan (grass-fed of course!). :)

blueberry pancakes.jpg
 

Ingredients:

  1. 1 1/3 cup Oat flour, grind wheat free oats in blender to make flour

  2. 1 tbsp baking powder

  3. 1/2 tsp sea salt

  4. 1 tsp cinnamon

  5. 1 1 /4 cup unsweetened almond milk

  6. 1 large egg

  7. 1 tbsp olive oil

  8. 1 tsp vanilla extract or ground vanilla bean

  9. 1 banana

  10. 1/2 cup blueberries

Directions:

  1. Combine flour, baking powder, salt and cinnamon in large bowl.

  2. Whisk milk, egg, oil, and vanilla in a medium bowl. Add banana and mash with ingredients.

  3. Pour banana mixture into flour mixture and combine. Add blueberries and mix again.

  4. Lightly grease a non stick pan with coconut oil over medium heat. When pan is hot, use 1/4 cup to pour batter into pan.

  5. Cook until bubbles form, then flip and cook on other side until lightly browned.

 
Nutrition, Snacks, Healthy RecipesStephanie Dalton