Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup

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Portions: 4 servings; 8 small (about 3-inch diameter) pancakes total
Amount per serving
Daily Value %*
Calories200-
Total Fat3g5%
Saturated Fat1g5%
Cholesterol95mg32%
Sodium40mg2%
Potassium250mg7%
Dietary Fiber2g8%
Sugars29g-
Protein4g8%
Vitamin A41mcg-
Vitamin C5mg8%
Calcium61mg6%
Iron1mg6%
Vitamin D1mcg-

Ingredients

  • 1 banana (1⁄2 cup), mashed
  • 2 large eggs
  • 1⁄3 cup gluten-free oats
  • 1⁄2 cup fresh blueberries
  • 1⁄2 cup maple syrup
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Combine banana, eggs and oats and let stand 10 minutes to thicken.
  2. Spray a large non-stick skillet with cooking spray and heat over medium heat.
  3. Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1-2 minutes. Turn and cook additional 1 minute or until cooked through.
  4. Combine maple syrup and lemon zest and serve with pancakes, if desired.

About This Recipe

Whip up a batch of gluten-free blueberry oat pancakes – with lemon maple syrup – and you can skip the side of guilt. Naturally sweet, with low sodium and no added sugar, this delicious take on a breakfast favorite fills and fuels the whole family for a busy day ahead. Best of all, these gluten-free blueberry oat pancakes are quick and easy to make. Mix, cook, enjoy!

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