40 Aprons · by Cheryl Malik★ 5.0 (7)
Blueberry Oatmeal Pancakes (Vegan, Gluten Free)
NUTRITION · PER SERVING10M COOK
CAL 21%·PRO 15%
CARBS 74G70% OF CAL
7G FIBER23G SUGAR44G OTHER
FAT 12G25% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with gluten-free oats and almond milk, studded with blueberries. A wholesome, allergy-friendly breakfast option.
mainamericanbaked good🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on 40 Aprons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon freshly ground flaxseed meal
- 3 tablespoons warm water
- 1/2 cup brown rice flour
- 1/2 cup quick cooking oats
- 1 tablespoon agave nectar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (, melted)
- 1 cup blueberries
- 1 tbsp blueberry chia jam (, to serve)
- 1 tbsp maple syrup (, to serve)
At a glance
PER SERVING · TIME 10M
CAL 21%·PRO 15%
CARBS 74G70% OF CAL
7G FIBER23G SUGAR44G OTHER
FAT 12G25% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 955mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 330mg
- Calcium
- 212mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 955MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.