Blueberry Flax Pancakes

There are so many different ways to prepare pancakes. In this recipe, I’ve chosen to use coconut flour and ground flax-seed. You don’t have to use the fruit that I’ve selected, however; blueberries are a great source of vitamin C , are high in antioxidants and make the experience that much more delicious and fun! One last thing, sweeten your pancakes by drizzling some maple syrup. Enjoy!


  • 1 cup ground flax-seed
  • 3 tbsp coconut palm sugar
  • 1 tbsp coconut flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • pinch sea salt
  • 4 eggs
  • 1/4 cup chia oil
  • 1/2 cup almond milk
  • 1/2 cup blueberries
  • Coconut oil for cooking the pancakes


  1. In a large bowl, whisk together the ground flax-seed, coconut flour, baking powder, cinnamon and salt
  2. Stir in the eggs, chia oil and almond milk. Mix until well combined using a spatula. Stir in blueberries
  3. Heat a large frying pan over medium heat. Add 2 tsp of coconut oil and swirl to cover the bottom of the pan
  4. Pour batter onto pan and spread into approx 4 inch circles
  5. Cook until bottom is golden brown and top is set around the edges. Flip and continue to cook until second side is golden brown. Remove from heat and keep warm on a plate in oven covered

Yield: 6 pancakes ( 2-3 people)


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