Blueberry-Flax Pancakes

Ingredients

• 1 cup oat flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup applesauce
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• 2 tablespoons melted coconut oil, plus extra for greasing the pan

Directions

1. In a medium bowl, whisk together the oat flour, flaxseed, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl, mix together the applesauce, almond milk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Gently fold in the blueberries.
5. Heat a large skillet or griddle over medium-high heat and grease with coconut oil.
6. Drop 1/4 cup of the batter onto the hot griddle and cook for about 2 minutes, until the edges start to turn golden brown.
7. Flip the pancakes and cook for another 1–2 minutes, until golden brown.
8. Serve warm, topped with maple syrup and extra blueberries, if desired.

Interesting Facts

• Flaxseed is rich in fiber, omega-3 fatty acids, and antioxidants.
• Oat flour is a great gluten-free alternative to all-purpose flour.
• Blueberries are high in antioxidants and vitamins.