Submitted by:
Asila Calhoun
Category:
Breakfast
Country of Origin:
United States
Cook time:
30 minutes
Serves:
2
Ingredients:
1/2 cup flour (I use Cup4Cup gluten-free flour)
1/4 cup oats
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup milk
1 egg
1/4 cup Greek yogurt
1 tablespoon coconut oil, plus more for pan/griddle
3/4 cup blueberries
Ingredients substitutions:
You can substitute chocolate chips for blueberries or just make plain pancakes.
Steps:
1. Combine all ingredients except the blueberries in the blender and blend until thoroughly incorporated.
2. Fold blueberries into batter.
3. Use coconut oil to lightly oil a griddle or a non-stick pan.
4. Scoop 1/4 cup of batter onto hot griddle or a non-stick pan.
5. Cook over medium heat and flip when bottom is lightly browned or batter bubbles on top.
6. Remove from pan when lightly brown and cooked through.
7. Apply light amount of oil on griddle or pan between batches.
8. Serve with a pat of butter (if desired) and warmed maple syrup with a dash of cinnamon mixed in.
What makes this recipe special?
I developed this recipe to make just a few pancakes. It's perfect for two and they reheat well.