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Oat Blueberry Pancakes

Gluten-free, dairy-free, and delicious. I encourage you to try this as it is, but of course, you can make it with all-purpose flour and milk.

Serves 4 


3/4 cup oat flour

2 tablespoons cornmeal

2 tablespoons chickpea flour

1 tablespoon coconut sugar

2 teaspoons baking powder

1 egg

3/4 cup - 1 cup oat milk

1 teaspoon vanilla extract

1-2 tablespoons coconut oil

1 cup blueberries

1 cup maple syrup, warmed slightly





  • Whisk together the oat flour, cornmeal, chickpea flour, coconut sugar, and baking powder in a medium bowl.

  • In a small bowl, whisk together the egg, ¾ cup oat milk, and vanilla extract. 

  • Whisk the liquid ingredients into the dry until just combined. If the batter is too thick, add 1 tablespoon of oat milk at a time to thin it slightly.

  • Heat a large skillet over medium-low heat. Add about 1-2 teaspoons of coconut oil.

  • Once it is hot, dollop the batter by ¼ cupfuls onto the pan. Cook over medium heat for 3 to 4 minutes, until the edges are set and firm and bubbles appear on the surface of the pancake.

  • Gently flip the pancake and continue cooking on the other side for 1 to 2 minutes or until lightly golden.

  • Adjust the heat as needed between batches. Repeat with the remaining batter.

  • Serve with maple syrup and blueberries.


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