Gluten-Free Pancake Parfait With Blueberries And Yogurt
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free pancakes layered in a parfait with Greek yogurt and fresh blueberries, sweetened with honey and maple syrup. A quick, protein-rich breakfast that feels elegant enough for company.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup oat flour (or process ½ cup plus 2 tablespoons rolled oats until fine)
- ⅕ teaspoon baking powder
- ½ teaspoon cinnamon
- Small pinch of salt
- 1 egg
- 1 tablespoon honey (melted)
- ½ tablespoon coconut oil (melted )
- ½ teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar
- 1 tablespoon unsweetened vanilla almond milk
- 2 cups nonfat vanilla Greek yogurt
- 1 cup fresh blueberries
- Maple syrup (for drizzling)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 326mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 289mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 326MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.