Blueberry-Oatmeal Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blueberries, fresh

• Refrigerated

  • 1 Egg
  • 1 3/4 cups Vanilla almond milk, unsweetened

• Condiments

  • 1 1/2 tsp Stevia

• Pasta & Grains

  • 1 cup Fashion oats, Old

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1/2 tsp Kosher salt

Found on blommi.com

Description

Ingredients

• 1 cup old fashion oats*
• ¼ cup coconut flour
• 2 tsp baking powder
• ½ tsp Kosher salt
• ½ tsp cinnamon
• 1½ tsp stevia (3 packets)
• 1 egg
• 1¾ cups unsweetened vanilla almond milk (using other milk is fine, just adjust calories and add a ½ tsp vanilla extract)
• 1 cup fresh blueberries

Directions

• Pulse the oats in food processor until flour-like in consistency.
• Add the coconut flour, baking powder, salt, cinnamon and stevia. Pulse to mix.
• Whisk together milk and egg in a batter bowl, add the flour mixture, and stir well.
• Once thoroughly mixed, fold in the blueberries, until evenly distributed.
• Put a lightly oiled or non stick skillet treated with cooking spray over med to slightly over medium heat. Once a drop of water sizzles, you are ready for the pancakes.
• Scoop a ¼ cup of batter for each pancake. Wait until bubbled up in middle and drying at edges before flipping.
• Flip and cook about 2 more minutes on that side.
• Stack three of these small blueberry oatmeal pancakes as a serving.

Nutrition