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Gluten Free Blueberry Smoothie Pancakes
These easy, healthy and delicious Blueberry Smoothie Blender Pancakes make for a fun gluten-free and dairy-free breakfast or brunch (or a nutritious finger food style treat that kids will enjoy due to their very blue color)!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
Gluten-Free
Diet:
Gluten Free, Vegetarian
Servings:
12
pancakes
Calories:
62
kcal
Author:
Kristen Wood
Equipment
Rolled Oats
Brown Rice Flour
Ingredients
1
ripe banana
1
egg
1/2
cup
fresh or frozen blueberries
1/2
cup
rolled oats
certified GF if necessary
1/2
cup
brown rice flour
2
tablespoons
shredded coconut
unsweetened
1
teaspoon
coconut oil
1
teaspoon
baking powder
1/4
teaspoon
ground ginger
3/4
cup
milk of choice
I like unsweetened vanilla almond
US Customary
-
Metric
Instructions
Combine all of the above ingredients into a high-speed blender or food processor.
Blend until smooth.
Heat a lightly greased or non-stick skillet over medium heat.
Using about 2 tablespoon portions per pancake, pour the batter onto your hot skillet.
Heat for 2-3 minutes or until bubble on top begin to pop.
Flip.
Cook for 2-3 minutes or until pancakes are sufficiently firm and golden.
Enjoy!
Notes
Also see:
What to Serve with Pancakes
.
Also see:
How many cups is 12 oz
?
Nutrition
Serving:
1
pancake
|
Calories:
62
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
65
mg
|
Potassium:
76
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
26
IU
|
Vitamin C:
1
mg
|
Calcium:
44
mg
|
Iron:
1
mg