Ingredients
Scale
- 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
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American