Gluten Free Blueberry Oat Pancakes With Lemon Maple Syrup Recipes
BLUEBERRY OATMEAL PANCAKES
I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.
Provided by TheLadyBrianna
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
- Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
- Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 57.4 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.4 g, Protein 8.9 g, SaturatedFat 5.4 g, Sodium 400.7 mg, Sugar 28 g
GLUTEN-FREE LEMON-BLUEBERRY PANCAKES
These are my favorite pancakes. I used Meyer lemons from my uncle's tree to prepare these - If you have access to this sweet, juicy variety I recommend using them. If not, a regular lemon will certainly do. I prefer them with real eggs and rice milk, but you can use egg replacer and any type of milk replacement. Try raspberry jam on them instead of syrup... it works wonderfully with the flavor and texture of the pancakes. If you use a pancake mix besides Pamela's, be sure to use the right ration of liquid that it calls for.
Provided by Whats Cooking
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 8
Steps:
- Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
- Fold blueberries in gently.
- Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side.
- Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.
Nutrition Facts : Calories 56.2, Fat 4.2, SaturatedFat 1.2, Cholesterol 39.5, Sodium 26.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.7, Protein 2.1
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