These light and tasty pancakes are gluten free and flour free. I added a touch of ground coriander and nutmeg to emphasize the blueberry flavor. When blueberries are out of season this works with defrosted frozen blueberries. Just don’t use the blueberry juice that comes with the defrosting. You can add a teaspoon or so of maple syrup to the juice and microwave it for a minute to make your own blueberry syrup. The “flour” is actually made from rolled oats whirled in a blender. I adapted this recipe from a Weight Watchers recipe, so it’s pretty low in calories/ points, and would be lower if I hadn’t added the pecans in. But I couldn’t resist them, and the husband insisted on them, so there!
Serves 3 (about 9 medium pancakes)
1/2 cup low fat milk
1/2 tsp apple cider vinegar
1 cup oatmeal
2 1/2 tsp coconut sugar (can sub brown sugar)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground coriander
1/8 tsp (a few shakes) ground nutmeg
1/2 cup almond milk (can sub low fat milk)
1 egg, separated
1 tsp butter, melted (can sub oil)
1 tsp vanilla extract
1 cup fresh blueberries, halved
1/4 cup chopped pecans
Stir apple cider in milk and set aside to curdle.
Add dry ingredients to blender and run on high for a couple of minutes until oatmeal resembles coarse flour.
Separate the egg. Whisk the yolk into the almond milk along with melted butter and vanilla.
Stir in 1/3 of the dry ingredients into egg mixture, then 1/3 of the soured milk. Repeat two more times. Fold in the halved blueberries and pecan pieces.
Mixture will be watery. That’s ok, because it needs to rest for 5 minutes so the oatmeal can absorb the liquids.
Whip the egg whites until stiff, then fold them into the thickened batter.
Pour on a medium hot griddle or skillet with minimal butter. Flip as soon as bubbles form. They are so good that I don’t need syrup or butter.