Recipe courtesy of U.S. Highbush Blueberry Council
Recipe courtesy of U.S. Highbush Blueberry Council
Watch how to make this recipe.
Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup
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- Yield: 4 servings; 8 small (about 3-inch diameter) pancakes total
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 215
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 6 g
- Cholesterol
- 93 mg
- Sodium
- 41 mg
Whip up a batch of gluten-free blueberry oat pancakes — with lemon maple syrup — and you can skip the side of guilt. Naturally sweet, with low sodium and no added sugar, this delicious take on a breakfast favorite fills and fuels the whole family for a busy day ahead. Best of all, these gluten-free blueberry oat pancakes are quick and easy to make. Mix, cook, enjoy!
- Yield: 4 servings; 8 small (about 3-inch diameter) pancakes total
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 215
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 6 g
- Cholesterol
- 93 mg
- Sodium
- 41 mg
Ingredients
Directions
- Combine banana, eggs and oats and let stand 10 minutes to thicken.
- Spray a large non-stick skillet with cooking spray and heat over medium heat.
- Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1-2 minutes. Turn and cook additional 1 minute or until cooked through.
- Combine maple syrup and lemon zest and serve with pancakes, if desired.
