You will not believe how good these are! They are our newest obsession. We usually have them post workout or for breakfast…okay, really whenever we want! They are SO easy to make and turn out so fluffy! They are clean eating approved and can easily be made gluten-free by using gluten-free oats. Pair these with a protein shake or eggs for a complete meal! The following recipe is one serving and usually makes 2-3 pancakes. This recipe can be easily doubled for two people.
This usually makes 3 pancakes for me but you can add more almond milk if you don’t want yours as fluffy and it could make more. Best of all, this is one serving!
Gluten-Free Blueberry Burst Pancakes (For One)!
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Total Time: 9 minutes
- Yield: 1 serving 1x
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Ingredients
- 1/3 cup gluten-free oat flour
- 3 Tbsp unsweetened vanilla almond milk
- 3 Tbsp pasteurized egg whites
- 1/4–1/2 cup frozen organic blueberries
- 1 tsp coconut oil, melted (plus a small amount to coat the pan)
- 1/4 tsp pure vanilla extract (avoid HFCS)
- 1 Tbsp Stevia in the Raw
- less than 1/4 tsp baking powder
- less than 1/4 tsp salt
Instructions
- Spread light coat of coconut oil over pan and turn on medium-high heat
- Combine all ingredients in a mixing bowl using a fork or whisk
- Once pan is heated, add pancake batter to pan
- Cook until heated through and slightly brown, approx 2-4 min on each side
- Top with syrup or honey, if desired (they are really good without any extra toppings)
Notes
Macros listed are per serving using 1/2 cup blueberries
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