|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||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.
3 serving = 2 pancakes each
Cook time = 5-6 minutes per pancake cooking 2 at a time.
are a great source of fiber and may help to keep your blood sugar levels stable
are high in antioxidants which are so important for immunity