Sunday, January 10, 2016

Blueberry Pancakes - Grain and Dairy Free


Hello there.
Happy New Year. Hope you are sailing right into January with your wits intact. December was a doozie for me.....super busy, lots of work, and a some stressful days. Thank goodness for Amazon and ordering presents on-line. I'm glad to welcome January in.
This past weekend, I was happy to have a slow Saturday morning where I could enjoy these paleo blueberry pancakes.
I'm not following any diet, just so you know. I don't really have a lot of New Year resolutions regarding eating, except to enjoy cooking at home more and eat healthy with some occasional treats.
Life is too short to me to be constantly dieting. Sure, I could stand to drop a few pounds, but I really am more invested in how I feel. Eating things that make me feel good, energetic, and happy.
Occasionally, I like to try to cut back on the flour and refined sugars....so this pancake recipe was a nice change from the usual. 
I also got to use up some coconut flour that's been hanging around in my fridge.
These were quite tasty and although a bit fragile to turn in the skillet, they come together pretty nicely.

Paleo Blueberry Pancakes
adapted from Primally Inspired

Serves 2 (about 3 pancakes each)


2 eggs
1/2 cup of coconut milk (I used canned)
1/4 cup of plain unsweetened almond milk
1 Tablespoon raw honey
1 Tablespoon vanilla extract
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon flax seed, ground
Pinch Himalayan salt
Pinch of cinnamon
1 teaspoon lemon zest
1/2 cup of blueberries

Coconut oil or frying
Butter or ghee
Pure maple syrup 

Whisk the eggs with the milks, honey and vanilla in a small bowl and set aside. Stir in the coconut flour, baking soda, flax seed, salt, cinnamon, and lemon zest to the liquid mixture. Stir until well combined.
Let the pancake mixture sit for few minutes....if it seems too thick, add a bit more almond milk.
Heat up a large skillet over medium heat and add a bit of coconut oil. Pour about 1/4 cupfuls of batter into the skillet and let cook for a couple of minutes, until you see tiny bubbles all over the top and the bottom looks golden. Flip carefully. {Best not to cook too many at one time, as it is more difficult to flip them}. Continue cooking for about a minute longer until both sides are golden brown.
Serve with pure maple syrup and butter or ghee if you like.


2 comments:

  1. Looks good, I wonder how they would freeze? I made a big batch of breakfast muffin pizzas last night for daily easy breakfasts. I'm not huge on breakfast but I'm trying to get more protein earlier in the day. As far as dieting goes...my "goal" this year is to make more mindful choices. About everything, eating, drinking, activities. So far, so good!

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    Replies
    1. Hey Janet, I love your goal. Being more mindful is a GOOD one! Always a work in progress with that. I haven't ever frozen pancakes, but if you try it, let me know. I would think your breakfast muffin pizzas would freeze nicely, yes?

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