Gluten Free Pancake Parfait with Blueberries and Yogurt
User Reviews
5
Gluten Free Pancake Parfait with Blueberries and Yogurt
Description
The recipe begins with oat flour pancakes made by combining oat flour, baking powder, cinnamon, and salt with wet ingredients including egg, melted honey, coconut oil, vanilla extract, apple cider vinegar, and almond milk. The batter rests briefly before cooking on a greased pan, producing pancakes with lightly golden edges and a tender crumb. These are broken into crumbles to layer in parfait glasses.
The parfait assembles by layering Greek yogurt, fresh blueberries, and pancake crumbles, finished with maple syrup for sweetness. The combination delivers varied textures: fluffy pancakes, creamy yogurt, and burst-freshness of blueberries. The cinnamon and vanilla add warmth and aromatic notes.
Each parfait is composed of two pancake layers, though variations are possible. The recipe suggests that for best pancake texture, including the coconut oil is helpful. These parfaits provide a satisfying gluten-free option that can be served for breakfast, brunch, or dessert.
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
- salt small pinch
- 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 almond milk unsweetened vanilla
- 2 cups Greek yogurt non-fat, vanilla
- 1 cup blueberries fresh
- maple syrup for drizzling
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
- Including coconut oil in the pancakes helps maintain moisture and flavor; omitting it is not recommended if making pancakes separately.
- This recipe yields about four pancakes; two pancakes are used per parfait layer, totaling two layers per parfait.
- You can adjust layers by using fewer or more pancakes depending on preference, while maintaining the same proportions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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