An experiment in the kitchen that went very well! These Gluten-Free Lemon Blueberry Pancakes turned out so good! I woke up this morning craving pancakes but due to some recent news, I’ve decided to lay off all-purpose flour. I did some googling and found that OATMEAL, can be blended into flour. So I grabbed my whole grain quick oats and threw them in the blender until they were flour-y, mixed that with the usual pancake ingredients and voila! Light, fluffy, no all-purpose flour, no refined sugar pancakes.
I was recently diagnosed with gestational diabetes during the third trimester of my pregnancy. This was a huge shock to me because I thought I had a healthy balanced diet. As if diet is the only contributing factor for diabetes (hint – it’s not). I went through the phases of shocked, worried, sad; but now I’m a bit excited to start cooking with new ingredients – mainly no refined sugars and less all-purpose flour.
My Gluten-Free Lemon Blueberry Pancakes were a little flatter than your usual pancakes. They do fluff up a bit though! Surprisingly, these were not at all grainy. I put the dry oats in the blender for good 5-7 minutes to get it to a flour-like texture, but the time will vary on the blender. Initially I craved lemon blueberry ricotta pancakes but sadly, there was no ricotta to be found in the kitchen. Maybe I’ll tweak the next batch to have ricotta, stay tuned.
GF Lemon Blueberry Pancakes
For the Dry Ingredients
- 1 ⅓ Cup Oat Flour
- 1 Tbsp Baking Powder
- 1 tsp Cinnamon
- 2 Tbsp Coconut Sugar
- ¼ tsp Fine Sea Salt
For the Wet Ingredients
- 1 Cup Unsweetened Almond Milk
- 1 Egg
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- Coconut Whipped Cream (optional)
- ½ Cup Fresh Blueberries
- Maple Syrup (optional)
- Mix your dry ingredients together. In a separate bowl, mix your wet ingredients. Pour the dry into the wet and whisk - make sure there's no clumps.
- In a non-stick skillet (or a regular skillet sprayed with coconut oil or vegetable), add about a ⅓ cup of batter at a time. Once bubbles form at the top of the pancake, flip it over and finishing cooking for about 2-3 minutes. Repeat this step for the rest of the batter. Your batter will thicken the longer it sits so best to do this step as swiftly as possible.
- Top with blueberries and/or coconut whipped cream and serve immediately.