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Do you believe in a taste of heaven? I found it this Past saturday morning at breakfast. I have a lot of blueberries and I really need to get rid of them this week! I suspect that GF Blueberry Yoghurt Muffins are in my future.

Blueberries and white chocolate are an incredible pairing. I don’t consider blueberries sweet and combining them with white chocolate, which is very sweet, gives the blueberries balance and a considerable flavour boost. It was the perfect start to my morning.

I didn’t make the pancakes gluten-free because I didn’t use certified GF rolled oats. That’s the only change needed to make these flapjacks completely GF.


PLEASE REMEMBER that the calories mentioned apply to the brands and quantities of the ingredients I use. Please alter the calories based on the brands and quantities of ingredients you use. Same brand items made in the United States, may have a different calorie content than same brand items made here in Canada, please always read the calories on the label. I calculate the calories in the recipe section of the “Lose It” app on my iPhone. Lose It is available for Android, iOS, Nook, Kindle and on the Web.

– 1/2 c. Namaste brand Biscuits, Piecrust & More Flour, 195 calories
– 1/4 c. Bob’s Red Mill, Coconut Flour, 120 calories
– 1/4 c. ground Roger’s Old Fashioned Rolled Oats, 83 calories (use certified GF rolled oats to make this recipe gluten-free)
– 1/2 tsp. El Peto Baking Powder, 2 calories
– 1/4 tsp. El Peto Baking Soda, 0 calories
– 1/16 tsp.El Peto Xanthan Gum, 1 calorie
– 1/4 tsp sea salt, 0 calories
– 2 tbsp. Naturegg Simply Egg Whites, 15 calories
– 1 1/2 c. So Delicious brand Unsweetened Coconut Milk in the carton, 68 calories
– 1/2 tsp. Pure Bourbon Vanilla Extract, 6 calories
– 1/4 tsp. liquid Stevia, 0 calories
– 1/2 c. fresh blueberries, 42 calories
– 1 chopped whole square of Baker’s Premium White Chocolate, 150 calories

In a Magic Bullet, blender or food processor grind the rolled oats into a flour.

In a large mixing bowl combine the three flours, baking powder, baking soda, xanthan gum and sea salt.

Make a well in the flour and add egg whites, coconut milk, vanilla extract and stevia. Add extra coconut milk if needed until you get the texture of a batter. If you use different flours start by adding only 1 cup of coconut milk and then adding 1/4 of a cup more until the texture is right. Add blueberries and chocolate, stir until both are spread evenly throughout the batter.

In a large non-stick frying pan, sprayed with Pam or another cooking spray, place, just under, a 1/2 cup of batter and spread it out a bit with the back of a spoon. I was only able to fit in two pancakes at a time. Fry on a medium-low heat until bubbles have formed and popped, creating holes. Flip pancake over and cook until set and golden brown on each side.

Re-spray frying pan with a cooking spray between each batch.


Yield: 6 Pancakes, each pancake is 114 calories (syrups and toppings extra).

Since I use Walden Farms no calorie Pancake Syrup my breakfast Saturday morning was 228 delicious calories! If you add more Stevia to the recipe there would be no need for syrup which can leave room for fruit and Coolwhip or Joseph’s Sugar Free Maple Syrup or any other combination that you’re inspired to do.

It’s my personal goal to make weight loss and weight maintenance deliciously easy for you and me. May your journey be scrumptious and the company you keep inspiring and supportive.