Food

Blueberry Nut Pancakes

One thing I truly love to eat is pancakes. Something about their shape, texture, flavor and overall goodness does it for me haha. Plus they’re generally pretty simple to make, easy to store for leftovers, and work for basically every meal 🙂

Coming off a cleanse to reset my digestion, I am slowly adding foods back in, so have a more limited selection to work with at the moment. This has actually been surprisingly fun and inspiring to experiment with new delicious recipes, so I decided to tackle pancakes! Blueberries (starting with low sugar fruit), nuts and duck eggs (easier to digest than chicken eggs and also more tolerable for those with allergies) are among my new additions and worked wonderfully together 🙂 My first attempt at these turned out so amazing, I really don’t want to change anything!


They are super clean and healthy ~ gluten-free, grain-free, dairy-free, sugar-free, the works haha. But definitely not taste-free! TasteFUL is more like it 😉

Blueberry Nut Pancakes

Ingredients:

  • 2 duck eggs (could try to substitute ~3 chicken eggs)
  • 1 c almond milk (or other milk of choice ~ I used Califa Farms Unsweetened Vanilla Almond Milk, which is now carrageenan free!)
  • Juice from 1/2 lemon
  • 1/3 c coconut flout
  • 1/3 c flaxseed meal
  • 1/3 c arrowroot powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp pink Himalayan salt (get your minerals in!)
  • Cinnamon to taste (for  me = a lot! although 1 tsp will probably do)
  • Drizzle of vanilla (~1 tsp here as well)
  • 2 T walnuts, roughly chopped (or other nut of choice)
  • 1/2 pint blueberries (~1 c)

Instructions:

  1. Combine all wet ingredients and whisk together
  2. Add in dry ingredients (except walnuts and blueberries) until well blended ~ the mixture will be fairly thick
  3. Stir in nuts and blueberries
  4. Heat and grease (spray or use coconut oil – my favorite) a large skillet on the stove
  5. Drop small portions of pancake batter on skillet and cook away! Usually a few minutes each side until golden brown

They will be thick and fluffy, so smaller pancakes are easier to cook…mine were about 3-4″ in diameter and made 12 pancakes (~3 servings depending on hunger 🙂 ).

Nutrition (1 pancake = 1/12 recipe):

Calories: 78
Fat: 4.2 g
Carbs: 7.7 g
Fiber: 2.6 g
Sugar: 1.2 g
Protein: 3 g

Hope you enjoy!!!

Yours Jenuinely, xoxo

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