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Gluten Free Oatmeal Pancakes with Blueberry Cherry Syrup

5 from 2 votes
Course Breakfast
Servings 2
Calories 175 kcal

Equipment

  • 1 Medium size bowl
  • 1 Whisk
  • Measuring cups
  • Measuring spoons
  • 1 Wooden Spoon

Ingredients
  

  • 1/2 cup Oat Flour
  • 1/4 cup Gluten Free Oatmeal
  • 1 tsp Baking Powder
  • 2 tbsp Milk I use lactose free skim milk, you could use oat, almond, or soy
  • 2 tbsp Applesauce You could use yogurt to up the protein
  • 2 Large egg whites
  • 1 1/2 tsp Sweetener of choice I use fine sugar
  • 1 tsp Gluten Free Vanilla
  • Cinnamon a sprinkle

Instructions
 

Add all ingredients to a bowl and whisk together until smooth

  • Spray a large nonstick griddle or skillet with cooking spray and heat over medium to low heat. Drop batter by 1/4 cup onto skillet.
  • Cook until edges turn a light brown or pancake start's to bubble.
  • Flip pancake carefully to cook on the other side and continue with other pancakes.
  • Recipe makes 4 to 5 medium size pancakes.

Notes

Add all ingredients to a bowl and whisk together until smooth Spray a large nonstick griddle or skillet with cooking spray and heat over medium to low heat. Drop batter by 1/4 cup onto skillet.
Cook until edges of the pancake turn a light brown or pancake start's to bubble.
Flip pancake carefully to cook on the other side and continue with the other pancakes.
Recipe makes 4 to 5 medium size pancakes.
Double the recipe to make more pancakes.
You could add pumpkin or a banana instead of applesauce or yogurt.
 
Syrup Cherry/Blueberry
1 cup cherries and blueberry's mixed
1 tsp sugar
1 tsp water
Add ingredients to a pan cook over low heat for 5 to 7 minutes, 
Once done use a potato masher and mash berries, remove from heat and serve over pancakes.