Gluten-free blueberry pancakes with lemon maple syrup
Ingredients
- 1 banana, mashed
- 2 large eggs
- ⅓ cup gluten-free oats
- ½ cup frozen blueberries (you can thaw them if you wish)
- ½ cup maple syrup
- 1 teaspoon lemon zest (optional)
Instructions
- Combine banana, eggs and oats and let stand for 10 minutes to thicken.
- Spray a large non-stick skillet with cooking spray and heat over medium heat.
- Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries.
- Cook until browned. Turn and cook for an additional minute or until cooked through.
- Combine maple syrup and lemon zest and serve with the pancakes.
Photo by Vladislav Noseek.