Blueberry Pancakes

Breakfast, Pancakes, Recipes

I love me a good stack of fluffy pancakes, and since it is berry season I thought i’d share my current favorite!

Maple syrup is optional but provides that perfect hint of sweetness. I love them a little less sweet so I can smoother them with all the maple syrup and nut butter I want! So good. Besides blueberries are super sweet and delicious (I mean it is blueberry season). Let them shine, let them shine, let them shine.

These pancakes also pack a healthy punch of fats, fiber, and protein! Winner winner pancake brinner. 🙂

Yields 2 Servings or 6 Pancakes

Blueberry Pancakes

  • Servings: 2
  • Difficulty: easy
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INGREDIENTS:

  • 1/2 Cup Almond Flour
  • 1/2 Cup Oat Flour (Rolled Oats Blended Into Flour)
  • 2 Tablespoons Flaxseed Meal
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Cup Almond Milk
  • 1 Teaspoon Apple Cider Vinegar
  • 2 Large Eggs
  • 1 Teaspoon Coconut Oil
  • 1 Teaspoon Maple Syrup *Optional
  • 1/4 Cup Blueberries
  • Toppings of choice- Maple Syrup, Banana, Nut Butter, Ghee

DIRECTIONS:

  • In a small bowl, mix the dry ingredients- almond flour, oat flour, flaxseed meal, baking powder, and cinnamon.
  • In a separate small bowl mix the almond milk, apple cider vinegar and let it sit for 5 minutes for the ultimate fluff!
  • Next add the eggs, coconut oil, and maple syrup.
  • Pour the blended wet ingredients into the dry mix and with a spatula fold until it’s just combined (do not over mix).
  • Heat the pancake griddle to medium heat and then pour the mix to the griddle and top with blueberries. Cook them for about 1 ½ minutes on each side or until they’re golden on each side
  • Transfer them to a plate and top them off with your favorite toppings! Maple syrup, bananas, nut butter, or more blueberries.

Enjoy!

❤ Hilda

Apple Spice Pancakes

Breakfast, Pancakes, Recipes

These are my favorite pancakes ever! If this doesn’t get you up in the morning, I don’t know what will. They are fluffy, decadent, and just so delicious for breakfast. This is my go-to breakfast before a large bike ride, or when I’m slowly getting up to start my day with a nice hearty meal. This recipe is gluten free, has no refined sugars, and has an excellent amount of protein. It’s the perfect breakfast all year round!

Apple Spice Pancakes

  • Servings: 1
  • Difficulty: easy
  • Print
 

Recipe: Yields 1 serving of 3 pancakes

Ingredients

  • ⅓ Cup Rolled Oats (blended into flour)
  • 2 Tablespoons Coconut Flour
  • ½ Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 2 Egg Whites
  • ½ Teaspoon Vanilla Extract
  • 2 Tablespoons Apple Sauce
  • 1/3  Cup Unsweetened Almond Milk
  • ½ Teaspoon Apple Cider Vinegar

Directions

  • In a small bowl, mix the dry ingredients- oat flour, coconut flour, baking powder, and cinnamon.
  • In a separate small bowl mix the wet ingredients- egg whites, vanilla extra, apple sauce, apple cider vinegar, and almond milk  (you can also use a blender to blend the wet ingredients).
  • Pour the blended wet ingredients into the dry mix and with a spatula fold until it’s just combines (do not overmix)
  • Let the batter rest for 10 minutes (this is where the fluff magic happens)
  • Heat the pancake griddle to medium heat and then pour the mix to the griddle. Cook them for about 1 ½ minutes on each side or until they’re golden on each side
  • Transfer them to a plate and top them off with your favorite toppings! Maple syrup, bananas, nut butter, or blueberries. The possibilities are endless!