Prep: 10 minutesCook: 15 minutesServes: 8 medium pancakes (4 servings)
Allergy reminder: This recipe is not a guarantee of safety. Check every label, account for cross-contact, and use substitutions appropriate to your needs.
Important recipe and allergy disclosure These recipes are starting points, not guarantees of safety. Adjust each recipe for your own dietary needs and individual tolerances. Check and verify every ingredient, label, manufacturer/source, processing aid, and cross-contact risk before preparing or eating a recipe. Packaged products and formulations can change. For Alpha-Gal Syndrome and severe allergies, follow your clinician’s guidance and your own management plan.
Allergy Notes & Substitutions
Wheat: Use a verified suitable gluten-free flour blend according to its pancake instructions. A blend containing xanthan gum may produce a better texture.
Oat beverage: Use a tolerated rice beverage or water.
Oil: Use another tolerated plant-based cooking oil.
Blueberries: Substitute raspberries, diced apples, or chopped strawberries.
Eggs: The base recipe does not contain eggs, so no egg substitution is needed.
