Oatmeal Blueberry Yogurt Pancakes (gluten free)

INGREDIENTS:

  • 1/2 cup protein free meal
  • 1/2 teaspoon leavening
  • 1 instrumentation (5.3 oz) siggi’s blueberry or seasoning dairy product
  • 1/2 medium ripe banana
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup contemporary or frozen blueberries, and a lot of for serving
Oatmeal Blueberry Yogurt Pancakes (gluten free)
Oatmeal Blueberry Yogurt Pancakes (gluten free)

INSTRUCTIONS:

  1. Place all ingredients except contemporary blueberries into a mixer; blend till sleek. you’ll ought to add a teaspoon or 2 of almond milk if batter is far too thick. Set batter aside to thicken up for a number of minutes. If batter is just too skinny, add a tablespoon or 2 a lot of of oats and mix once more.
  2. Lightly coat an oversized slippy frying pan or griddle with butter or cookery spray and warmth over medium low heat. Drop batter by 1/4 cup onto frying pan. Add a number of blueberries on high. Cook till bubbles seem on high. Flip cakes and cook till golden brown on side.
  3. Wipe frying pan clean and repeat with a lot of cookery spray and remaining batter. Makes four pancakes.

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