Gluten-Free Blueberry Pancakes

Here’s a simple and delicious recipe for gluten-free blueberry pancakes, perfect as a little treat. These are fluffy, naturally sweet, and dairy-free too!

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Ingredients:

1 banana

1 large egg

1/2 cup of frozen blueberries

4-5 tablespoons of gluten-free organic oats

1/2 teaspoon of baking soda

1 tablespoon of melted coconut oil

2 tablespoons of raw honey or maple syrup (optional)

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Directions:

In a tall bowl, use a hand blender to mix the egg, oats, banana, baking soda and coconut oil together.

Gently stir in the frozen blueberries.

Heat a pan or griddle over medium heat. Lightly grease with extra coconut oil.

Scoop about one tablespoon of batter per pancake.

Cook until the edges look dry (3–4 minutes), then flip and cook another 2–3 minutes.

Stack warm pancakes and top with maple syrup/raw honey and extra blueberries.

Additionally, you can add a dollop of yogurt or coconut cream.