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Red White & Blueberry Pancakes

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Ingredients

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  • 2 cups gluten-free oat flour*
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup unsweetened applesauce
  • 1 large egg
  • 2 T maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened almond milk-divided
  • 1/4 cup cooked beet puree
  • 1 cup blueberries

Instructions

  1. For cooking the beet, I cook it in tinfoil in a 425 degree oven for 1 hour and then remove and peel the skins before chopping.
  2. Combine oat flour, baking powder and sea salt in a large bowl. Divide ingredients equally between two bowls.
  3. In a separate bowl combine applesauce, egg, maple syrup and vanilla but NOT almond milk. Divide wet mixture equally between two bowls.
  4. Add half of almond milk (1/4 cup + 2T) to one of the wet mixture bowls and stir.
  5. Take the other half of the almond milk and blend with cooked beet puree until smooth. Add to other wet mixture bowl.
  6. Add one wet mixture to one dry mixture bowl and stir. Do the same with the other so you have one red pancake mix and one white.
  7. Divide blueberries evenly between the red and the white bowls.**
  8. Add coconut oil to a skillet or large pan and add 1/3 cup batter for each pancake.
  9. Cook for 2-3 minutes or until edge is cooked before flipping and cooking for another minute.
  10. Serve warm topped with additional berries and maple syrup (or toppings of choice)

Notes

*make oat flour by grinding up rolled oats in a blender OR use whole wheat flour. **skip this step for Canada Day.

Find it online: https://www.thehealthymaven.com/red-white-blueberry-pancakes/