Easiest Way to Prepare Tasty Organic, Flour less, Healthy, Blueberry & Oatmeal Pancakes

Organic, Flour less, Healthy, Blueberry & Oatmeal Pancakes. These healthy blueberry muffins are golden, fluffy, moist and delicious! Made With Organic Wild Blueberry VitaTops are bursting with antioxidants and provide a uniquely-satisfying sweet-yet-tart flavor. Our VitaTops help keep you full and s Instructions.

From healthy blueberry muffins and blueberry pancakes topped with blueberry syrup to peach blueberry cobbler, these healthy blueberry recipes are a great way to enjoy this antioxidant-rich fruit. Don't forget blueberries in savory recipes as well--they shine in sauces, salads and more healthy blueberry recipes. Whisk oat flour, arrowroot, sorghum flour, rice flour, gelatin, baking powder, baking soda and salt in a medium bowl and then set aside. You can cook Organic, Flour less, Healthy, Blueberry & Oatmeal Pancakes using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Organic, Flour less, Healthy, Blueberry & Oatmeal Pancakes

1. Prepare of Ground organic rolled oats.
2. You need of Baking powder.
3. You need of Salt.
4. Prepare of Organic Coconut sugar.
5. Prepare of Organic Ground flaxseed.
6. You need of Organic eggs.
7. Prepare of Organic unsweetened almond milk (or soy, rice and coconut milk).
8. Prepare of Organic vanilla extract.
9. You need of Organic lemon zest.
10. You need of Organic coconut oil.
11. Prepare of Organic blueberries.

Add eggs, one at a time, beating well after each addition. Healthy Blueberry Muffins are slowly curing me of my uncanny ability to over complicate. This simple blueberry muffins recipe makes moist and fluffy muffins with whole wheat, heart healthy oats, and as many blueberries as I could squeeze into the batter. They are basically everything a blueberry oatmeal muffin should be.

Organic, Flour less, Healthy, Blueberry & Oatmeal Pancakes instructions

1. Add all the dry ingredients in a bowl..
2. In a separate bowl add all the wet ingredients excluding half of the coconut oil to be reserved for cooking the pancakes..
3. Slowly while whisking add wet ingredients to dry ingredients. Save blueberries till after you add pancake mix to pan..
4. Heat pan to medium heat. Add some of the reserved coconut oil to pan. Just enough to coat the pan. Wait til pan is hot enough, then add pancake mix (approximately a ladle full)..
5. Sprinkle blueberries generously on top. Wait til the pancake is golden brown and not sticking to pan before flipping..
6. Repeat and enjoy with some maple syrup and organic fruit preserves. :).

Newer on the gluten-free market, few companies produce this flour. I tried this recipe with coconut oil and a little bit of coconut sugar mixed into the almond flour crumble, and it turned out better than I expected it to. Even though doesn't it hold together well until it's refrigerated for a few hours, it's delicious both warm from the oven and chilled. Thank you for this recipe Mrs. Made with whole grains-I used whole wheat flour in this recipe rather than bleached white flour.