Ingredients
The following ingredients have 2 Servings
- 1/2 Cup Oat flour (or blend 1/2 cup + 2 Tbsp rolled oats in a food processor)
- 1/8 tsp Baking powder
- 1/2 tsp Cinnamon
- Small pinch of salt
- 1 egg
- 1 Tbsp Honey (melted)
- 1/2 Tbsp Coconut oil (melted *)
- 1/2 tsp Vanilla extract
- 1/4 tsp Apple cider vinegar
- 1 Tbsp Unsweetened Vanilla almond milk
- 2 Cups Non-fat Vanilla Greek yogurt
- 1 Cup Fresh blueberries
- Maple syrup (for drizzling)
Instruction
- 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 **
