Recipe courtesy of U.S. Highbush Blueberry Council

Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup

Name: Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup
Yield: 4 servings; 8 small (about 3-inch diameter) pancakes total
Ingredients: 1 banana (1/2 cup), mashed; 2 large eggs; 1/3 cup gluten-free oats; 1/2 cup fresh blueberries; 1/2 cup maple syrup; 1 teaspoon lemon zest (optional)

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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

Saturated Fat

1

Carbohydrates

42

Dietary Fiber

2

Sugar

28

Protein

6

Cholesterol

93

Sodium

41

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!

Ingredients

1 banana (1/2 cup), mashed

2 large eggs

1/3 cup gluten-free oats

1/2 cup fresh blueberries

1/2 cup maple syrup

1 teaspoon lemon zest (optional)

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.

Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup

Ingredients

Directions

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