| 7 | 23 | 236 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 18 min | 3 |
| 1/2 cup | Rolled oats- Gluten Free |
| 1/2 tsp | Baking powder (gluten-free) |
| 171 gm | Yoso Vanilla Coconut Yogurt (can use organic blueberry or vanilla bean yogurt) |
| 1/2 medium | Banana (s) (ripe) |
| 1 large | Egg |
| 1/2 tsp | Vanilla extract, pure |
| 1/3 cup | Frozen blueberries (fresh or frozen plus more for serving) |
1. Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is too thick. Set aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
2. Lightly coat a large nonstick skillet or griddle with butter or coconut oil spray and heat over medium low heat.
3. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top.
4. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Makes about 4-6 pancakes.
ENJOY!
Note:
3 serving = 2 pancakes each
Cook time = 5-6 minutes per pancake cooking 2 at a time.
Oats
are a great source of fiber and may help to keep your blood sugar levels stable
Blueberries
are high in antioxidants which are so important for immunity
| Fruit | 0.4 |
| Grain | 1.3 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.3 |
