Blueberry Oatmeal Pancakes (Vegan, Gluten Free)
Gluten-free and vegan blueberry oatmeal pancakes that come together quickly and are totally delicious.
Yield: people
Ingredients
- 1 tablespoon freshly ground flaxseed meal
- 3 tablespoons warm water
- ½ cup brown rice flour
- ½ cup quick cooking oats
- 1 tablespoon agave nectar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon juice
- ¾ cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil , melted
- 1 cup blueberries
- 1 tbsp blueberry chia jam , to serve
- 1 tbsp maple syrup , to serve
Instructions
- Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey, almost like egg whites.
- In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make 3/4 cup. Stir and set aside until curdled.
- In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
- Heat a lightly oiled skillet or griddle over medium heat. Spoon pancake batter on, about 1/4 cup per pancake, and place about 5-7 blueberries on top. Cook until bubbles form and burst on the surface. Flip with a spatula and press down to cook evenly. Cook about 3 more minutes, or until cooked through.
Notes
Serve with blueberry chia jam and maple syrup.
Nutrition
Serving Size: 2g | Calories: 448cal | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Sodium: 990mg | Potassium: 496mg | Total Carbs: 79g | Fiber: 7g | Sugar: 26g | Net Carbs: 72g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 228mg | Iron: 2mg