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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!

Ingredients

  • 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

Instructions

  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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Blueberry Banana Muffins

Ingredients

  • 1 cup rice flour
  • 1/2 cup spelt flour
  • 3/4 cup granola (preferably fruit & seed mix)
  • 3/4 cup ground flax seed meal
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup brown sugar
  • 1 egg
  • 3/4 cup plain yogart
  • 1 tsp vanilla
  • 2 tbsp olive oil
  • 1 cup fresh blueberries
  • 1 large banana, mashed

Instructions

  1. Preheat oven 350 degrees F. Use nonstick pan. In a large mixing bowl, stir togther flours, granola, flax seed meal, salt, baking soda, baking powder
  2. In another large bowl whisk together brown sugar, egg, yogart, vanilla and olive oil. Pour all but 1 tbsp of the dry ingredients into the wet ingredients. Stir until the dry ingredients are incorporated into the batter, but do not overmix
  3. Toss blueberries with the reserved tbsp of dry ingredients into the wet. Using a tablespoon, fill the muffin tins with batter
  4. Bake 20-25 minutes until muffins are lightly browned, not hard on top of the muffins

Yield: 12