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 the soy milk to put your own spin on this recipe.

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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

MAKES 10 4-INCH PANCAKES

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

  Directions

1. In a small bowl, combine dry ingredients and stir well.

2. In a medium bowl, whisk to combine applesauce, soy milk, vanilla extract, and almond extract. 

3. Combine dry ingredients into the wet ingredients. Add a little extra flour if batter is to runny.

4. Gently, fold blueberries into pancake batter.

5. 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. 

6. Pour batter into 4 inch circles. Flip pancakes when batter starts to have small bubbles. Cook 1-2 minutes.

7. Remove from skillet and top with your favorite toppings.

Tip: Use berries of choice, mini chocolate chips or chopped apples instead of blueberries!

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