Don’t let the flours overwhelm you — most grocery stores now carry almond and coconut flours. Try them! This simple recipe is a delicious gluten-free breakfast option.
1 cup rolled oats (we use Bob’s Red Mill gluten-free)
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (one stick) butter, room temperature
1/2 cup maple syrup
zest of 1 lemon
1 teaspoon vanilla
1 cup plain full-fat yogurt (we use White Mountain)
2 cups blueberries
Pre-heat oven to 350 degrees.
In a food processor, or blender, grind the oats until they resemble flour. Just a few pulses.
In a large mixing bowl, stir together ground oats, almond flour, coconut flour, baking powder, and salt.
In the food processor, or blender, mix butter, maple syrup, lemon zest, eggs, and yogurt until well blended and creamy. Pour into the flour mixture and stir until well combined.
Fold in the blueberries.
Pour batter into a 10-inch cast iron or oven proof skillet. Bake 50-55 minutes until golden around the edges. Cool and serve straight from the skillet. Top with more berries and whipped cream if desired.