This is an all-American option that I have given a makeover by using ground oats instead of refined wheat flour. This makes the pancakes easier to digest, as oats do not contain gliadin, the type of gluten that’s found in wheat and that’s particularly hard to digest. The blueberries are, of course, a healthier and naturally sweet alternative to adding sugar or maple syrup. This recipe makes around 25 small pancakes.
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