280 grams of gluten free flour (we used 140 grams of oat flour and 140 grams of our
whole grain gluten free blend
or other gluten free whole grain flour like sorghum or teff-if not gluten free, use 1 cup of white flour and 1 cup of whole wheat)
2 tbsp agave nectar
2 tsp of baking powder
2 eggs (could whip egg whites separately for more height, but we didn't)
¼ tsp salt
1 tsp *lemon zest
1 tsp cinnamon
1 tsp **psyllium husk (add only if making gluten free, if you made our blend with psyllium already added, no additional is needed)
1¼-1½ cups of low fat coconut milk (or add milk of choice, until desired batter thickness)
2 cups of *blueberries (we used frozen, straight from the freezer)
Coconut oil for cooking
*We suggest organic, as pesticide residue is high on the skin of these fruits **Psyllium isn't needed for regular flours or if you're using a blend that already has xantham gums added.
Instructions
Mix all ingredients together, let rest 10 minutes
Heat griddle to hot, and put small amount of coconut oil on pan
Drop batter in ⅛-1/4 cup sized pancakes, flip when they show bubbles
Keep heated in oven at 200 degrees until ready to serve
Can be frozen
Notes
High about of iron 241% in entire recipe, 47% of Vitamin C in entire recipe; nutrition calculated on 6 servings using coconut milk (would be lower in fat and higher in protein if used skim milk)
Nutrition Information
Serving size: 3 pancakes Calories: 275 Fat: 6 g Carbohydrates: 49 g Fiber: 6.5 g Protein: 7.8 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/whole-grain-blueberry-pancakes-gluten-dairy-free/