Wild Blueberry Pancakes

Name: Wild Blueberry Pancakes
Cuisine: American
Ingredients: 1 cup gluten-free rolled oats; 2 tsp baking powder; 1 tsp lemon juice; ⅓ cup unsweetened almond milk; 2 tbsp pure maple syrup; ½ medium-sized banana; ⅓ cup wild blueberries; ⅓ cup wild blueberries; 1 tsp arrowroot starch; 2 tbsp maple syrup; 1-2 tbsp water, if needed

6 steps

Updated at: Wed, 16 Aug 2023 21:10:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories694.1 kcal (35%)

Total Fat7.8 g (11%)

Carbs146.5 g (56%)

Sugars59.9 g (67%)

Protein14.5 g (29%)

Sodium1053.4 mg (53%)

Fiber13.8 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupgluten-free rolled oats

2 tspbaking powder

1 tsplemon juice

⅓ cupunsweetened almond milk

2 Tbsppure maple syrup

0.5banana

medium-sized

⅓ cupwild blueberries

1 tsparrowroot starch

2 Tbspmaple syrup

1 Tbspwater

if needed

Instructions

Step 1

Place the oats, baking powder, lemon juice, almond milk, maple syrup, and banana in a blender and blend until smooth.

Step 2

Pour batter into a bowl and gently stir in the wild blueberries.

Step 3

Preheat a large non-stick ceramic frying pan over medium-low heat. Scoop 1/4 cup of the batter and cook for 2 to 3 minutes on one side, until bubbles form on the surface, then flip and cook for a further 30 seconds.

Step 4

To make the topping, combine the wild blueberries, arrowroot, and maple syrup in a small saucepan on medium-high heat. Cook, stirring often, for 3 to 5 minutes, until the mixture is thick and the wild blueberries soft. If it gets very thick, then add a bit of water.

Step 5

Serve pancakes immediately, topped with the wild blueberry sauce.

Step 6

Serves 1

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