5.0 from 12 votes
Gluten Free Pancake Parfait with Blueberries and Yogurt
Fluffy gluten Free Pancakes are layered with blueberries and creamy Greek yogurt for a fun and healthy parfait breakfast!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 443 kcal
Course:
Breakfast
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.