Gluten Free Blueberry Smoothie Pancakes
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(36)
Ingredients
12 servings
- 1 ripe banana
- 1 egg
- 1/2 cup fresh or frozen blueberries
- 1/2 cup rolled oats (certified GF if necessary)
- 1/2 cup brown rice flour
- 2 tablespoons shredded coconut (unsweetened)
- 1 teaspoon coconut oil
- 1 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 3/4 cup milk of choice (I like unsweetened vanilla almond)
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Preparation
Step 1
Combine all of the above ingredients into a high-speed blender or food processor.
Step 2
Blend until smooth.
Step 3
Heat a lightly greased or non-stick skillet over medium heat.
Step 4
Using about 2 tablespoon portions per pancake, pour the batter onto your hot skillet.
Step 5
Heat for 2-3 minutes or until bubble on top begin to pop.
Step 6
Flip.
Step 7
Cook for 2-3 minutes or until pancakes are sufficiently firm and golden.
Step 8
Enjoy!
Step 9
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