Gluten Free Oatmeal Blueberry Pancakes
This is a blender based, yoghurt & oats recipe that uses 2 Gerbs products. Gluten Free Oats and Dried Blueberries.
Servings
2– 2 pancakes each
Servings
2– 2 pancakes each
Ingredients
  • 1/2cup Gerbs Gluten Free Rolled Oats
  • 1/2tsp Baking Powder
  • 1 5.3 oz. container blueberry or vanilla bean yogurtor yogurt of your choice
  • 1 medium ripe banana
  • 1 egg
  • 1/2tsp vanilla
  • 1/3 fresh, frozen or dried blueberries,plus a little more for topping
  • 1tsp almond milkor milk of your choice
Instructions
  1. Place all ingredients except blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is too dense. Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
  2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.
  3. Serve these pancakes with real maple syrup and garnish with cinnamon.