Red, White & Blue Pancakes
These festive blueberry pancakes are full of fruit and goodness, gluten free and vegan, and topped with strawberries, coconut, and a maple syrup blueberry sauce!
Ingredients
- 1/2 cup dry old fashioned oats certified gluten free if necessary
- 1/2 banana
- 1/2 cup almond milk
- 2/3 cup sliced strawberries
- 2 TBSP shredded coconut
- 2 TBSP pure maple syrup
- 3/4 cup blueberries
- 1 TBSP ground flaxseed meal
- 1/4 TSP vanilla extract
- 1-1 g packet of stevia sweetener
- 1/2 TSP baking powder
- 1/8 TSP cinnamon
- Pinch of salt less than 1/8 TSP
Instructions
- In a food processor or blender, combine the oats, banana, almond milk, flaxseed meal, vanilla extract, baking powder, stevia and pinch of salt. Pulse just until combined and mostly smooth.
- Drop the batter onto a pancake griddle warmed over medium low heat, forming 2-4 pancakes depending on how large you like them. Drop 1/4 cup of the blueberries into the pancakes. Cook until the batter looks bubbly and thickened, then flip and cook on the other side.
- Meanwhile, place the remaining 1/2 cup of blueberries, maple syrup, and cinnamon into a small saucepan over medium heat. Cook until it forms a thick sauce, stirring often.
- Transfer the cooked pancakes onto a plate. Top with hot blueberry sauce, strawberry slices and shredded coconut. Enjoy immediately.
Nutrition
Calories: 500kcalCarbohydrates: 101gProtein: 9gFat: 10gSaturated Fat: 4gFiber: 15g
Tried this recipe?Let us know how it was!