Blueberry Flourless Pancakes
Try this Blueberry Flourless Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 cup old-fashioned rolled oats
- 1 ripe banana cut into chunks
- 2 organic, pastured eggs (i like vital farms brand)
- 3 tablespoons toasted wheat germ
- 2 tablespoons raw unsweetened shredded coconut
- 1/8 easpoonpure lemon extract
- pinch of unrefined sea salt
- organic extra virgin coconut oil such as barlean’s (for cooking)
- 3/4 cup fresh organic blueberries
- Carbohydrate 29.4336 g
- Cholesterol 0 mg
- Fat 3.9732 g
- Fiber 5.7400000667572 g
- Protein 9.5907 g
- Saturated Fat 0.69041 g
- Serving Size 1 1 Serving (49g)
- Sodium 3.08 mg
- Sugar 23.6935999332428 g
- Trans Fat 0.414400000000001 g
- Calories 185 calories
In a high speed blender (such as Vitamix) add the banana, eggs, oats, wheat germ, coconut, lemon extract and pinch of salt; process until smooth and creamy.Lightly oil the bottom of a large skillet with coconut oil and heat over medium. Pour ¼ cup batter onto the hot oiled skillet. Gently press the blueberries into the raw batter one a time, taking care to evenly distribute them. Cook pancake for about 2-3 minutes and then flip carefully and cook on the other side until lightly browned. Repeat with the remaining batter, lightly oiling the skillet each time. Serve warm.
