I found this in, ‘The Family Cooks’, by Laurie David and not only loved the fact that there was no white flour, but we also all adored the pancakes.  They’re easy to whip up, and they come brilliantly out of the freezer as well – enjoy!

Blueberry Oat Pancakes

1 1/2 c. milk (of your choice)

3 eggs AND 1 T. maple syrup (or honey)

1 1/2 c. EACH almond flour AND large flake oats

2 t. baking powder AND 1 t. salt

1 1/2 c. fresh or frozen blueberries

Combine everything except the blueberries in your blender and blend on high until the oats are smooth – about 30 seconds.  Pour the batter into a medium bowl and allow it to rest for about 15 minutes until it thickens slightly (here’s where you get the rest of you breakfast ready).  Fold the blueberries into the batter, heat up your favorite skillet over medium heat and lightly oil it.

Spoon 2 heaping tablespoons of batter into the skillet for each pancake, leaving room inbetween for them to spread and allow them to cook until tiny bubbles form on the surface.  Gently flip and cook for another couple of minutes, then keep them warm in the oven until the rest are ready.  We enjoyed ours with butter and more maple syrup!

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