Gluten Free Oatmeal-Almond Berry Pancakes
Pancakes are my breakfast specialty! My girls love to eat them and I love to make them. However, store bought pancake batters can sometimes be loaded with sugars and will call for a lot of butter or oil. So while they may be easy to whip up, you’re putting amounts of unhealthy ingredients into your body. But, because I like to consider myself the pancake magician, I have come up with a recipe that is not only much healthier, it tastes just like a regular pancake would, but it’s oatmeal pancakes!
I could go on and on about the benefits of oatmeal. Eating it regularly lowers your cholesterol while stabilizing your blood sugar. Not to mention they are the energy rich carbohydrates. I personally don’t think oatmeal gets enough credit for how amazing it really is! It can obviously be converted into so many different things, like these pancakes. We are getting all of the health benefits by eating these for breakfast while maintaining that yummy pancake flavor you can enjoy.
The thing I love about this pancake recipe is that once you use the oats to create the base, there is so much more you can add to them. For this specific recipe I decided to add almonds and blueberries. I love incorporating blueberries as much as possible because of their health benefits, which include; fiber, potassium, and vitamins. It’s lightens up the meal, adds a sweet/sour kick to the pancakes, and changes up your typical buttermilk pancake.
Having a breakfast that can be made quickly and stored for a good amount of time it is awesome, but having a breakfast that is loaded with health benefits without discouraging flavors is even better! Like I said, I am a pancake magician! Eating sugar free is an extra benefit and I use Lite and Sweet to sweeten this recipe making perfect because it’s natural and sweet tasting.
Yields 4 pancakes
Prep Time: 5 minutes Cook Time: 5 minutes
- ¾ cup almond milk
- ½ cup almond flour
- ½ cup rolled or old-fashioned oats
- 1 tablespoon Lite&Sweet
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 large egg
- 2 cups blueberries
- Put all ingredients, except for blueberries into a blender and blend until smooth
- Heat a lightly oiled griddle or frying pan and pour about ½ cup of batter for each pancake onto hot surface
- Cook about a minute on each until lightly browned
- Serve 2 pancakes with 1 cup of blueberries on top or on the side
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