GERBS GLUTEN FREE OATMEAL BLUEBERRY PANCAKES

This Recipe uses Gerbs Gluten Free Rolled Oats and Allergy Friendly Dried Cape Code Blueberries

This Gluten Free Blueberry Pancake Recipe by 52MealPlan uses Gerbs Traditional Gluten Free Rolled Oats and Gerbs Dried Cape Code Blueberries

Please note that this recipe is not allergen free. It contains: dairy, eggs, tree nuts. If you have a dairy allergy, please try substituting the yogurt with a dairy-free yogurt. If you have an egg allergy, please refer to this resource for more information on egg substitutions. If you have a tree nut allergy, replace the almond milk with water.  As always, please check with your allergist or registered dietitian on how to best manage your specific food allergy/allergies.

Don’t have fresh blueberries? No worries. You have Gerbs Dried Cape Cod Blueberries in your cabinet, don’t you? So take a half a cup and soak for 20 to 30 min in hot water. That’s the beauty of stocking your kitchen with Gerbs Allergen Friendly Dried Fruits. You can reconstitute them in hot water and make these pancakes or a fruit pie! Serve these Gluten Free Blueberry Pancakes with real maple syrup and garnish with cinnamon.

Our Dried Cape Cod Blueberries are sourced by the Buyers at Gerbs who partner with natural, non-GMO, and organic farms, who harvest this line in a dedicated facility on dedicated equipment, so there is no risk of top 12 food allergen’s and/or cross contamination. Our entire line of dried fruits do not contain any harmful cancer-causing preservatives and they are – Unsulfured, Potassium Sorbate and Sodium Benzoate FREE!

Print Recipe
Gluten Free Oatmeal Blueberry Pancakes
This is a blender based, yoghurt & oats recipe that uses 2 Gerbs products. Gluten Free Oats and Dried Blueberries.
Course Breakfast
Cuisine American
Servings
- 2 pancakes each
Ingredients
  • 1/2 cup Gerbs Gluten Free Rolled Oats
  • 1/2 tsp Baking Powder
  • 1 5.3 oz. container blueberry or vanilla bean yogurt or yogurt of your choice
  • 1 medium ripe banana
  • 1 egg
  • 1/2 tsp vanilla
  • 1/3 fresh, frozen or dried blueberries, plus a little more for topping
  • 1 tsp almond milk or milk of your choice
Course Breakfast
Cuisine American
Servings
- 2 pancakes each
Ingredients
  • 1/2 cup Gerbs Gluten Free Rolled Oats
  • 1/2 tsp Baking Powder
  • 1 5.3 oz. container blueberry or vanilla bean yogurt or yogurt of your choice
  • 1 medium ripe banana
  • 1 egg
  • 1/2 tsp vanilla
  • 1/3 fresh, frozen or dried blueberries, plus a little more for topping
  • 1 tsp almond milk or milk of your choice
Instructions
  1. Place all ingredients except blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is too dense. Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
  2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.
  3. Serve these pancakes with real maple syrup and garnish with cinnamon.
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Written by Gerbs Eating Well Blog

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