Description
Delicious and healthy blueberry pancakes made with oat flour, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup oat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any milk of choice)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon coconut oil or butter (for cooking)
Instructions
- In a mixing bowl, combine the oat flour, baking powder, and salt.
- In another bowl, whisk together the almond milk, maple syrup, and vanilla extract until blended.
- Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and add coconut oil. Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, usually about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with additional maple syrup if desired.
Notes
These pancakes are best enjoyed fresh and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg