Blueberry and Oat Hotcakes

Ingredients

• Oats6 tablespoon (60 g)
• Egg2 count (110 g)
• Milk1 tablespoon (15 ml)
• Baking Powder1/2 teaspoon (3 g)
• Vanilla Extract1 teaspoon (5 g)
• Blueberries1/4 cup (38 g)

Instructions

1. 1

   Step 1

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

2. 2

   Step 2

   Put the oat flour and the baking powder in a bowl and mix.

3. 3

   Step 3

   Add the eggs and the milk. Mix all the ingredients until you have lump-free mixture.

4. 4

   Step 4

   Add the vanilla extract and/or cinnamon and, if you want, add stevia.

5. 5

   Step 5

   Let the dough sit for 5 minutes until thickened.

6. 6

   Step 6

   Place a non-stick pan over medium heat so it heats up. If you don't have one like this, spread a little bit of oil with a paper napkin.

7. 7

   Step 7

   Once heated, add 1/3 of the mixture and try not to spread it so much so they are thick. Let it brown for some minutes and flip.

8. 8

   Step 8

   Cook for a few more minutes and remove. Place on a plate and repeat with the remaining mixture.

9. 9

   Step 9

   Once the hotcakes are done, add the blueberry. You can add sugar-free syrup.

10. 10

    Step 10

    You can replace stevia with your favorite sweetener. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Blueberry and Oat Hotcakes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.