Blueberry Cinnamon Oatmeal Pancakes (GF / SF)

We were craving pancakes on this lovely Sunday morning, so I whipped up a recipe on a whim that turned out really yummy. I asked my boyfriend for a “review” and he said they were “light but still sweet with some texture. They were scrumptious“. Yep- he said scrumptious. The maple syrup topped them off perfectly.

This recipe is gluten-free and soy-free plus each serving has 9 grams of fiber, 15 grams of protein, 26% of your DV of iron and 28% of your DV of calcium. If you are calorie conscious, you can divide the recipe into four servings instead of two, or omit the walnuts and use 1 tsp to coconut oil instead of a tbsp. Happy Sunday everyone!

Update: I made these again, this time with no coconut oil or walnuts. Instead I added 1/4 cup semi-sweet chocolate chunks and cooked them using coconut oil cooking spray. They were even more delicious (and my boyfriend wouldn’t stop raving, so that’s a bonus).

Makes 2 servings (4- 5 pancakes)

What You’ll Need:

  • 1/3 cup gluten-free all purpose flour (I use Bob’s Red Mill)
  • 1 cup gluten-free oats (use instant or regular rolled oats, do not use steel cut)
  • 1 cup frozen blueberries, thawed
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup walnuts
  • 1 tbsp brown sugar
  • 1 egg-replacer egg (I use Ener-G Egg Replacer)
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • Maple syrup (to pour on top)

For the batter:

Combine gluten-free oats, flour, brown sugar, chopped walnuts and cinnamon in a mixing bowl. Mix dry ingredients with a spoon. Add coconut oil (make sure it’s in liquid form, you may need to heat it up a bit) and toss with dry ingredients. Next add blueberries, 1 egg replacer egg and almond milk.

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Thawed frozen organic blueberries

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Spray a nonstick frying pan with cooking spray and turn stovetop to medium/high (out of 10, mine was set at 7).

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Using a ladle, pour approximately 1/2 cup of the batter into the frying pan. Cook for 2- 3 minutes. Flip pancakes with a spatula and cook the other side for another 2- 3 minutes. Flip once more on each side and press down with the spatula to cook thoroughly for 30- 60 seconds each. Once the pancake is cooked through, put on a plate and start again. Spray more cooking spray in frying pan and repeat.

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Once you’re done cooking the pancakes, plate and top with fresh maple syrup. Enjoy!

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Maple syrup that was tapped from my grandparent’s maple tree on their farm in Michigan. It’s the best maple syrup I’ve ever had.

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