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Healthy Gluten-Free Blueberry Pancakes

Equipment

  • Blender

Ingredients

  • 1/2 cup gluten-free rolled oats
  • 5.3 ozs. blueberry yogurt, 1 container
  • 1/2 ripe banana, peeled
  • 1/2 tsp. baking powder
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 cup fresh or frozen blueberries, fresh is best
  • organic pure maple syrup

Instructions

  • Blend the first six ingredients in the blender, not the blueberries, to make the mix.
  • Lightly grease a skillet.
  • Heat the skillet to about medium to medium-high heat.
  • Spoon the desired amount of pancake batter in the hot skillet and add the desired amount of blueberries on top of each pancake.
  • Flip when the bottom edges pull away from the pan, about 5- 7 minutes.
  • Drizzle with the maple syrup and serve.
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