Berry Delicious Pancakes
These delicious pancakes are gluten free, plant based, and low in fat. Swap in whole wheat pastry flour if gluten free is no worries for you & to get an added kick of whole grains. Or, trade skim milk or your favorite plant based milk for the soy milk to put your own spin on this recipe.
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Recipe Remix Nutrition Wins:
Gluten free
Whole Grain goodness from the oats & flour
Berries are little phytonutrient nuggets
Kicked the fat down by swapping in applesauce
MAKES 10 4-INCH PANCAKES
Ingredients
3/4 cup Bob's Red Mill Gluten Free Baking Flour, whole wheat pastry flour, or all-purpose flour
6 T. rolled oats
1/4 tsp. salt
2 tsp. baking powder
1 teaspoon cinnamon
2 T. Stevia
2 T. unsweetened applesauce
1 1/8 cup vanilla soy milk
2 tsp. vanilla extract
1/2 tsp. almond extract
2/3 cup fresh or frozen unsweetened blueberries
Directions
In a small bowl, combine dry ingredients and stir well.
In a medium bowl, whisk to combine applesauce, soy milk, vanilla extract, and almond extract.
Combine dry ingredients into the wet ingredients. Add a little extra flour if batter is to runny.
Gently, fold blueberries into pancake batter.
Using a medium skillet, spray lightly with non-stick spray. Heat skillet over medium heat until a drop of water sizzles when dropped on the surface.
Pour batter into 4 inch circles. Flip pancakes when batter starts to have small bubbles. Cook 1-2 minutes.
Remove from skillet and top with your favorite toppings.
Tip: Use berries of choice, mini chocolate chips or chopped apples instead of blueberries!
