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Gluten Free Pancakes with Wild Blueberry with Limoncello Jam

For the pancake:

Ingredients:

1 Cup gluten free oats

1/3 cup Tapioca flour

1 tsp. salt

1 Tbsp. ground flaxseed

1 1/2 cups oat milk

Directions:

In a blender add all ingredients and blend on high for about 1 minute. Let mixture set for about 10-15 minutes.  Blend one more time for about 30 seconds.

On a hot oiled skillet pour about 1/4 cup of mixture for each pancake (or more for bigger pancakes) and cook until sides are dry.  Flip them over and cook until golden brown.

Top with The Wild Blueberry with Limoncello Jam topping.

Wild Blueberry with Limoncello Jam topping.

Wild Blueberry with Limoncello Jam Topping:

Ingredients:

2 Tbsp. Bittersweet Herb Farm Wild Blueberry with Limoncello Jam (or any of our other All Natural Jams)

2 Tbsp. oat milk

1 Tbsp. maple syrup

Directions:

Place all ingredients in a bowl and mix well.  Serve on top of your pancakes.

Enjoy!

To watch full video click on the link below:

https://www.facebook.com/BittersweetHerbFarm/videos/1152489838431084/

 

 


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