These fluffy and easy to prep pancakes are the perfect recipe to add to your mornings, with zero added sugar and gluten free, you can feel good about enjoying them!
Author: Marisa Richard
Recipe type: Breakfast
Serves: 10
Ingredients
2 eggs
¼ cup of plain yogurt (I used forager's cashew yogurt)
4 tablespoons of drippy almond butter
1 cup of gluten free oats
½ teaspoon of baking soda
1 teaspoon of cinnamon
1 very ripe banana
1 teaspoon of vanilla extract
½ cup of blueberries
2 scoops of collagen peptides* (optional) or ¼ cup more of oats
pinch of sea salt
Instructions
Add all ingredients to a high speed blender except blueberries and mix well
Fold blueberries
into batter
Heat up a teaspoon of butter or coconut oil on a non-stick pan
Add pancake batter of about a ¼ cup to your pan, as many as you can fit without crowding
Let batter bubble in the middle and flip once bubbles start to pop
Cook until medium to dark brown on both sides
Top with more blueberries and almond butter or maple syrup
Recipe by Fit Green Gal at https://fitgreengal.com/2018/01/07/5789/