Blueberry Pancakes (Gluten-free)

Blueberry Pancakes (Gluten-free)

Always a staple in our house - I often double the recipe. These are not SCD as they use oat flour — we use certified gluten-free oats.

Ingredients:

• 2 TBSP melted coconut oil

• 2 eggs

• 2/3 cup Greek or plant based yogurt

• 1 cup oat flour (certified gluten free)

• 1/2 tsp baking soda

• 1 tsp apple cider vinegar (or lemon)

• 1/2 tsp cinnamon

• Pinch of salt

• 1 cup blueberries

Directions:

1. In a medium-sized bowl, mix together the yogurt and oil, and then beat in the 2 eggs.

2. Add in the baking soda and the lemon or apple cider vinegar and mix well.

3. Stir in the salt, cinnamon and oat flour..

4. Gently fold in the blueberries.

5. Heat a skillet or nonstick pan over medium-high heat, add a butter or oil if needed and then take 1/3 cup scoops to form pancakes in the pan. Cook for 2-3 minutes for each side.

6. Serve immediately with honey or maple syrup (not SCD).