Gluten-Free Blueberry Pancakes
With just four ingredients, you'll happily be making these from-scratch pancakes Gluten-Free Blueberry Pancakes over and over again for breakfast.
Servings: 4
Calories: 203kcal
Ingredients
Pancakes:
- 1 banana, 1/2 cup, mashed
- 2 large eggs
- 1/3 cup gluten-free oats*
- 1/2 cup fresh blueberries
Lemon Maple Syrup:
- 1/2 cup maple syrup
- 1 tsp. lemon zest
Instructions
Pancakes:
- 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.
Lemon Maple Syrup:
- Combine maple syrup and lemon zest and serve with pancakes.
Notes
Makes 4 servings; 8 small (about 3-inch diameter) pancakes.
*If gluten free isn't a necessity in your house, then feel free to use regular oats!
Nutrition
Calories: 203kcal | Carbohydrates: 41g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 36mg | Potassium: 265mg | Fiber: 2g | Sugar: 30g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg