1 1/2 Cup Milk
1/4 Cup Canola Oil or applesauce
3 Eggs, or 1 egg and two egg whites
1 1/2 Cup Bob's Red Mill 1 to 1 Gluten Free Flour
1/2 Cup Oatmeal, best to chop it up in blender before mixing and soak in egg for a little while to soften up so cooks better, if you use all three egg yolks you need to add a little more flour to make them thicker.
1 TBSP Baking Powder
1/2 tsp Cinnamon, or a little more if you like.
Sprinkle of sugar
1/4 tsp Salt
Whisk eggs in bowl and add oatmeal. Let it sit to soften.
If you are making Blueberry Sauce and Lemon Cream Cheese start that now, see below.
Add dry ingredients together, Flour, Baking Powder, Cinnamon, Sugar, and Salt.
Add other wet ingredients to Eggs and Oatmeal, Milk and Canola Oil.
Slowly stir in dry ingredients into wet ingredients.
If too thin add a little flour and let it sit to thicken.
Lightly oil or spray frying pan and cook. If you are using Electric Griddle you might want to try on 375 degrees, to brown them up a little.
Just spread a little bit of lemon cream cheese on each pancake then pour some blueberry sauce on top.
Blueberry Sauce
1/2 Cup Sugar, this makes it pretty sweet if you don't like things really sweet start with less and add to your taste.
1 TBSP Cornstarch
1/3 Cup Water
2 Cups Blueberries, fresh or frozen
In 2 qt saucepan combine sugar and cornstarch, gradually stir in water.
Add blueberries and bring to a boil over medium to low heat. Make sure you stir often.
Boil for about one minute then set on low and cook until thick and blueberries soft. We like them mashed up, so I take potato masher and mash most of them up so it's a creamier sauce.
You can serve over pancakes, crepes, waffles, french toast or Cheesecake.
Lemon Cream Cheese
4 oz Cream Cheese
1 TBSP Sugar
1-2 TBSP Lemon juice (you could put some lemon zest in there if you have it, 1 tsp)
Soften cream cheese, mix sugar and lemon juice in with mixer, add sugar or lemon juice to taste if you like more.