Blueberry Pancakes

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Average Rating: 5 | Rated By: 1 users

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)
  • Instructions

  • 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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