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–+ servings
5 from 1 vote

Gluten Free Blueberry Pancakes

By Emaan Hassaan
Total Time: 20 minutes
Course: Breakfast
Servings 2 ( makes 4 - 6 pancakes)
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Description

Quick & easy gluten-free blueberry pancakes made with oats, bananas, and eggs. Perfectly light, healthy, and ready in just 20 minutes!

Ingredients
 

  • 2 Bananas
  • 2 Eggs
  • 1 cup gluten-free oats
  • ½ teaspoon cinnamon
  • ¼ cup butter
  • ½ cup blueberries
  • 1 tablespoon dry coconut optional, for topping
  • 1 tablespoon pumpkin seeds optional for topping
  • Maple syrup

Instructions

  • Grind the oats into a fine powder and set aside.
  • Mash the bananas in a bowl.
  • Whisk the eggs and mix them into the mashed bananas.
  • Add the oat flour to the banana and egg mixture.
  • Stir in the cinnamon and mix until it forms a thick pancake batter.
  • Heat a pan or tawa, grease it with butter, and pour a scoop of batter. Spread it into a round pancake shape.
  • Cook the pancake until it is done on both sides.
  • Top with blueberries, dry coconut, or pumpkin seeds if desired, and drizzle with maple syrup before serving.

Notes

  • If you are doing seed cycling for your periods, adjust the pancakes by adding pumpkin, sesame, sunflower, or flax seeds as needed to align with your cycle.

Nutrition

Nutrition Facts
Gluten Free Blueberry Pancakes
Amount per Serving
Calories
567
% Daily Value*
Fat
 
25.6
g
39
%
Cholesterol
 
234.8
mg
78
%
Sodium
 
75.4
mg
3
%
Carbohydrates
 
65.3
g
22
%
Fiber
 
9.3
g
39
%
Sugar
 
18.4
g
20
%
Protein
 
15
g
30
%
Vitamin A
 
240.1
IU
5
%
Vitamin C
 
14
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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