A yummy antioxidant packed breakfast option! The kids will love them too!
Ingredients
1/4 tsp
Baking soda
1/2 cup
Buckwheat flour
1/4 cup
Flaxseed meal (ground)
1/2 cup
Rice flour, brown
2 tsp
Baking powder, gluten-free
1 medium
Banana (s)
(sliced, for topping, optional)
1/4 cup
Applesauce, unsweetened
1/2 tsp
Coconut oil
2 medium
Egg
(beaten)
2 tbsp
Maple syrup
1/4 tsp
Sea Salt
1 1/2 cup
Water
1 cup
Blueberries
Instructions
In a large bowl, whisk together dry ingredients.
In a medium bowl, whisk together all wet ingredients, except for the blueberries.
Pour the wet ingredients into the bowl of dry and mix together. Gently fold in blueberries.
Heat a lightly greased large cast iron or non-stick pan at medium heat.
Use a 1/4 cup measure to pour pancake batter into the pan. Depending on the size of your pan, you can fit 2-4 pancakes at a time.
When bubbles form throughout the pancake, and the edges are slightly dry, flip the pancake over to brown the other side (approximately 2-3 minutes per side).
Serve with sliced banana, maple syrup, and enjoy!
Notes:
For additional nutrients
serve with more fresh berries
add a 1:1 ratio of flax oil to maple syrup for omega 3 fatty acids which may contribute to decreasing inflammation
For additional protein
serve with a glass of almond milk and a scoop of your favorite vanilla protein powder
add 1 tbsp of chia seeds or hemp seeds to the pancake batter
Nutritional Highlights
Buckwheat Flour
is known to improve heart health, reduce blood sugar and is gluten-free, also rich in fiber
Blueberries
are high in vitamin C the antioxidant that helps to protect cells from free radical damage
