I can’t believe this is my first pancake post on the blog, as pancakes are definitely a brunch classic in my house. Obsessed with pancakes all day everyday at the moment, and I’ve found the ultimate healthy Gluten Free blueberry pancake recipe for every ocassion. Also pancake day is fast approaching, so another perfect excuse to get practicing and eat more pancakes.
I could easily eat pancakes for breakfast, lunch and dinner, so I needed to come up with a recipe that would allow me to consume whole nutritious foods but still enjoy pancakes without packing on the pounds. And anyone who says pancakes are only for breakfast, we can’t be friends. Meet my new favorite pancakes, Oat pancakes.
There are so many great ways to come up with different combinations for your healthy pancakes, and toppings are what bring it all together. Therefore I always top mine with fresh fruit or my berry compote, coconut yoghurt ( I love Coconut Collaborative), maple syrup and a good hearty serving of nut butter.
There is no need to purchase over priced oat flour, simply place your oats in a blender and blend until fine for these Gluten Free blueberry pancakes. This recipe is perfect if you are on a gluten free diet and don’t want to miss out on one of the best days of the year. Simply make sure to check the ingredients when purchasing your oats, as most commercial oats are processed in facilities that also process wheat, barley, and rye.
- 2 egg whites whipped to form peaks
- 1/4 cup almond milk
- Splash of vanilla essence
- 1/2 cup Gluten free oats blended into flour
- 1 tsp of Baking powder
- 1/2 tsp Bicarbonate of soda
- Pinch of salt
- Handful of Fresh Blueberries
- Coconut Yoghurt
- Maple syrup
- For the pancakes: Combine in a mixing bowl, the flour, baking powder, bicarbonate of soda, salt.
- In a separate bowl whisk the egg whites until peaks form, and you get a stiffer consistency.
- Incorporate the vanilla essence and the almond milk.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries to the mixture
- Heat up a non stick pan, with some coconut oil or dairy free butter.
- Using a ¼-cup measure, scoop the batter onto the warm pan and cook for around 2 minutes, and when you being to see bubbles starting to form you know it’s time to flip the pancake over. Cook on the opposite side for 1 minute, my top tip here for a fluffy pancake consistency is to not press down into the pancake while cooking.