Gluten Free Recipe For Blueberry Lemon Blender Pancakes | Made With Oatmeal!
Almond milk and whole grain oats blended together with baking soda, salt, pure vanilla extract, maple syrup & lemon zest. Stir in some plump, ripe blueberries for the most delicious gluten free pancakes you've ever tasted!
Keyword: Blender pancakes, Oatmeal pancakes, Recipe for gluten free pancakes, Recipe for healthy pancakes
1 & ¼cupsunsweetened almond milk*or milk of choice.
2cupswhole grain oats*quick oats will also work.
zest from one lemon
2tablespoonsmaple syrup*or sweetener of choice.
1teaspoonpure vanilla extract
⅓cupblueberries*see note below
Blueberries: blackberries or chocolate chips are also delicious!
Place a griddle pan on the stovetop. Turn heat to medium low and apply a thin layer of non-stick cooking spray.
Measure almond milk, oats, baking powder, egg, lemon zest, maple syrup, salt and vanilla extract into a high speed blender.
Blend ingredients on high until your batter is nice and smooth (30-90 seconds).
Remove blade from blender and stir in blueberries.
Portion batter onto pan (I use a ¼ measuring cup). Flip after about 60 seconds. *Note: because this batter is made with oatmeal, it will get thicker the longer it sits. If necessary, stir in a bit of additional milk to thin. Just be sure to add very slowly so you don't overdo it!
Transfer pancakes to a plate and add butter, additional maple syrup, blueberries and any other desired toppings.