Pancakes with Blueberry Vanilla Sauce
Delicious pancakes made with whole grain sorghum flour and a creamy blueberry vanilla sauce. Perfect for a gluten-free breakfast! 🍳/blueberries/vanilla...
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Cooking tools:
- Griddle
- Cooling rack
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2 teaspoons cornstarch (for Sauce)
- 1/3 cup water (for Sauce)
- 1 cup blueberries (for Sauce)
- 1 tablespoon sugar (for Sauce)
- 1 1/2 teaspoons vanilla extract (for Sauce)
- 1/2 cup quick-cooking rolled oats (for Pancakes)
- 1/2 cup whole grain sorghum flour (for Pancakes)
- 1 1/2 tablespoons firmly packed light brown sugar (for Pancakes)
- 1 1/2 teaspoons baking powder (for Pancakes)
- 1/2 teaspoon ground cinnamon (for Pancakes)
- 1/2 cup fat-free milk (for Pancakes)
- 1/2 cup unsweetened applesauce (for Pancakes)
- 1 large egg (for Pancakes)
- 1 tablespoon canola or corn oil (for Pancakes)
- 1/2 cup fat-free, plain Greek yogurt (for Pancakes)
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