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Gluten-Free Blueberry Oat Pancakes

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
4 servings
Breakfast
Gluten-Free Blueberry Oat Pancakes
Ingredients
  • 2 cups rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup honey
  • 1/4 cup almond milk
  • 1 tablespoon coconut oil, or as desired
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 teaspoon coconut oil, or as needed
Instructions
1
Mash the oats in a blender or food processor until they resemble fine powder. Mix the ground oats, cinnamon, baking powder, and salt in a separate container.
2
In another bowl, whisk together eggs, honey, almond milk, 1 tablespoon of coconut oil, and vanilla extract until well combined. Stir the oat mixture into this egg mixture until it forms a smooth batter, then gently fold in the blueberries.
3
Heat 1 teaspoon of coconut oil on a griddle over medium-high heat. Using a large spoon, drop the batter onto the griddle in generous portions and cook until bubbles form on the surface and the edges start to dry, taking around 3-4 minutes. Flip the pancakes over and cook for another 2-3 minutes, until they're golden brown on the other side.