Gluten Free Pancake Parfait with Blueberries and Yogurt
User Reviews
5.0
12 reviews
Excellent
Gluten Free Pancake Parfait with Blueberries and Yogurt
Report
Fluffy gluten Free Pancakes are layered with blueberries and creamy Greek yogurt for a fun and healthy parfait breakfast!
Share:
Ingredients
- 1/2 cup oat flour or blend 1/2 cup plus 2 tablespoons rolled oats in a food processor
- 1/8 teaspoon baking powder
- 1/2 teaspoon cinnamon
- small pinch of salt
- 1 egg
- 1 tablespoon honey melted
- 1/2 tablespoon coconut oil melted *
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon apple cider vinegar
- 1 tablespoon unsweetened vanilla almond milk
- 2 cups non-fat vanilla greek yogurt
- 1 cup fresh blueberries
- Maple syrup for drizzling
Add to Shopping List
Instructions
To make the pancakes:
- In a medium bowl, stir together the oat flour, baking powder, cinnamon and salt. Set aside,
- In a separate small bowl, whisk together the egg, melted honey, melted coconut oil, vanilla extract, apple cider vinegar and milk.
- Stir the wet ingredients into the dry until well combined and let stand for 5 minutes.
- Spray a large pan or griddle with cooking spray and heat to medium heat.
- Drop the pancakes by scant 1/4 cup measurements onto the griddle and cook until the edges begin to firm up and the bottom is golden brown, about 3-4 minutes. Flip and cook for an additional 1-3 minutes until the other side is golden. Break the pancakes into crumbles and set aside.
To assemble the parfaits:
- Take two large glasses and layer half of the yogurt into the bottom (about 1/2 cup each, then divide all the blueberries between each glass.
- Take all of the crumbled pancakes and divide them evenly between the glasses on top of the blueberries.
- Finish by dividing the remaining yogurt on top of the pancakes, drizzle with maple syrup and DEVOUR **
Notes
- * You can get away without the oil if you like the taste of oil-less pancakes. I do not. I would not recommend leaving the oil out if you are making these pancakes, and not using them in the parfait.* You should have about 4 pancakes. I wanted one, thick pancake layer so I used 2 pancakes in each layer. Feel free to make more layers and only use 1 pancake per layer. Either way, each parfait should have 2 pancakes :)
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
69g
(23%)
Protein
26g
(52%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
89mg
(30%)
Sodium
116mg
(5%)
Potassium
438mg
(13%)
Fiber
4g
(16%)
Sugar
44g
(88%)
Vitamin A
160IU
(3%)
Vitamin C
7mg
(8%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 116mg | 5% |
| Potassium | 438mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 44g | 88% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
