This recipe is like a blueberry oatmeal but in a fun pancake form!
If you love to eat oatmeal for breakfast, you will most likely find these pancakes a great breakfast choice as well. They are full of ingredients that will keep you full, while also satisfying that craving for a sweet breakfast. In this recipe, I used fresh blueberries in the batter, but if you don't have access to them you can also use frozen ones.
To make sure that this recipe is gluten free, make sure to buy an oat flour (and oats if you want to make oatmeal) that has a certification of being gluten free. If the oats don't have the certificate it is probable that there was some cross-contamination since oats and wheat are often cultivated in the same fields, and processed in the same plants. Some people that are sensitive to gluten will, unfortunately, not react well to gluten free oats. This is something to pay attention to and it's important to listen to your body. You can try swapping the oat flour in this recipe with almond or coconut flour, or you can check out this pancake recipe that doesn't use oats but still has blueberries!
1 vanilla sugar (about 1 tbsp)
50 ml yogurt
30 gr oat flour
10 gr flax seed flour
30 gr potato starch
1/2 tsp baking powder
a handfull of blueberries
1 In a bowl, whisk one egg with the vanilla sugar. Add the yogurt and mix well.
2. Add the dry ingredients: oat and flax seed flour, and potato starch. Add the baking powder and mix well until a uniform batter forms.
3. Add a handfull of blueberries into the batter and incorporate them gently to avoid any damage to the berries.
4. Heat up a pancake pan with a little bit of coconut oil. Cook the pancakes on medium heat until they are golden on both sides.
5. Serve immediately. Stack the pancakes, add some more fresh berries and drizzle with maple syrup. Bon appetit!