Blueberry Oat Pancakes
Prep
Cook
Total
Yield 2 people
These gluten-free blueberry pancakes also contain rolled oats & cinnamon which have been shown to reduce cholesterol levels and improve weight loss outcomes.
Ingredients
- 1.5 cups of rolled oats
- 1 tsp baking soda
- 1 tbs cinnamon & blend into a powder
- 1 egg
- 1 cup of dairy-free milk of your choice
- Maple syrup (optional)
- 1/2 cup blueberries
- Coconut oil
Instructions
- Add 1.5 cups rolled oats to a blender with 1 tsp baking soda + 1 tbs cinnamon & blend into a powder. At this point you can pack your pancake mix in a small container or biodegradable bag to cook at the site.
- When it's time for your camp breakfast add 1 egg + 1 cup of dairy-free milk of your choice + 1/2 cup blueberries to the pre-made pancake mix (pro-camping tip: purchase the individual tetra packs of almond milk and freeze them along with a pint of berries before your head out on your trip, they'll be thawed and ready to go by the time breakfast hits without taking up precious room in the cooler).
- Melt coconut oil on a pan over a fire or camp stove & pour in 1/3 cup pancake batter, cook 5 minutes per side & enjoy topped with maple syrup.
Notes
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Courses Breakfast
Cuisine American
Nutrition Facts
Serving Size 1 pancake
Amount Per Serving | ||
|---|---|---|
Calories 100 | ||
% Daily Value | ||
Total Fat 10 g | 15% | |
Unsaturated Fat 1 g | ||
Cholesterol 2 mg | 1% | |
Sodium 20 mg | 1% | |
Total Carbohydrates 36 g | 12% | |
Dietary Fiber 6 g | 24% | |
Sugars 6 g | ||
Protein 10 g | 20% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/blueberry-oat-pancakes/