Blueberry Pancakes

These pancakes are super delicious and easy to make. By using flax, egg and blueberries you have a well balanced dairy-free breakfast consisting of protein, vitamin C, fiber and antioxidants. Your family will love these moist yet fluffy pancakes! Pure maple syrup is a good choice since it has 54 antioxidants.

Makes 4 generous pancakes


1 cup of all purpose GF flour (I use Trader Joe’s)
1 tbsp. GF ground flax seed
½ tsp. sea salt
1 tsp. GF aluminum free baking powder
½ cup + 1 tbsp. coconut milk
1 organic egg
1 tbsp. pure maple syrup
Coconut oil for cooking
1 ½ cup fresh organic blueberries (if you are using frozen blueberries, leave them at room temperature for 20 minutes before using)


Combine all dry ingredients
Whisk together all wet ingredients then add them both together and gently stir until all dry ingredients are covered
Just before cooking add the blueberries and stir once
Add approximately 1 tsp. of coconut oil to non-stick frying pan and pour the batter to the desired size of a pancake. Add some coconut oil for each additional pancake. Cook approximately 3 minutes on each side using medium heat.
For the topping I use pure maple syrup, but you can add yogurt, fresh fruit or jam.

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