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 soy milk to put your own spin on this recipe.
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
Berry Delicious Pancakes
These delicious pancakes are gluten free, plant based, and low in fat.
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
Instructions
- 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.
Notes
Tips
Use berries of choice, mini chocolate chips or chopped apples instead of blueberries!
Nutrition
- Calories: 73
- Sugar: 2.7g
- Sodium: 75.8mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Carbohydrates: 15.6g
- Fiber: 1.2g
- Protein: 1.5g
- Cholesterol: 0mg
