Gluten-Free Blueberry Pancakes

Mmmm, blueberry pancakes!!! I don’t normally cook breakfast on the weekends because I’m usually out running or running late for church so it’s rare for me to stay in and cook something fancy. My breakfast usually consists of oatmeal and fruit or an egg with mushrooms. Today was the exception. Today I made fancy pancakes.

I love me some buttermilk pancakes but in my quest to eat clean I opted for a healthier version.  





Ingredients:

• I cup almond meal/flour
• 1 cup gluten-free rolled oats
• 2 large eggs
• 1.5 cups almond milk
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp sea salt
• 1 tsp cinnamon
• 1 cup blueberries

Directions:

1. Combine all ingredients, except for blueberries, in a large bowl and mix well. Once batter is smooth, stir in blueberries.
2. On a prepared griddle on medium/high heat, use a ¼ cup to portion batter and pour onto griddle. Cook each side for 2-3 minutes until lightly browned.
3. Top with maple syrup and fresh blueberries

I wish you all could have seen me trying to flip these pancakes; it was humorous to say the least. They just don’t set up like regular pancakes so flipping them is a challenge. They did not turn out pretty at all!

  

While these were not the classic buttermilk pancakes that we all know and love, I will say that they turned out pretty tasty and a great alternative. I topped my cakes off with a little bit of light syrup. Get in my belly!! 

  

This recipe serves 2-3. If you’re making them for just one person then I would cut the recipe in half. These cakes will fill you up so you really only need 2 but I am thankful to have left over batter cause I will be eating some tomorrow for breakfast.

I found this recipe on one of my favorite blogs, Carrots n’ Cake.

Happy Sunday!