Blueberry Flax Pancakes

Blueberry Pancakes

I love experimenting with different pancake recipes. A few weeks ago, I made chocolate coconut pancakes with raspberry sauce and a few weeks before that, I (unsuccessfully) attempted to make coconut flour pancakes. Today, I was craving blueberry flaxseed pancakes after reading an article on healthy breakfasts on Fitness Magazine's website. 

Why blueberry flaxseed pancakes? I wanted to make pancakes with loads of nutritional value. Flaxseed is a great source of fiber and omega-3 fatty acids. If you're diabetic like me, you'll be happy to know the fiber in flaxseed helps control blood glucose levels because fiber isn't digestible. Alpha-linoleic acid (ALA), the primary omega-3 fatty acid in flaxseeds, can help lower the risk of cardiovascular disease, a health risk diabetics are especially susceptible to. 

Blueberries are a superfood for diabetics. Not only are they deliciously sweet, they are great sources of vitamins C and K, which act as an antioxidant and promotes bone health, respectively. The antioxidants protect the body's cells from being damaged by free radicals that trigger disease and adversely alter DNA, fat and protein function. 

In addition to blueberries and ground flaxseed, this recipe also contains whole wheat flour. Whole wheat flour retains the brain, wheat, and germ during the milling process and preserves its nutrients such as vitamin E, B6, thiamin, folic acid, and more. Whole wheat flour is more fibrous than it's white counterpart and has a more...hmm..rustic taste compared to white flour. One serving of whole wheat fiber contains up to 13 grams of fiber, also making it a great carbohydrate source to control blood sugar and reduce the risks of diabetes complications.

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I created this easy pancake recipe for you to enjoy on those lazy weekend mornings. I highly recommend using a measuring cup to accurately scoop the amount of batter needed for each pancake. Whole wheat and flaxseed-based pancakes get a bad rap for being dry and tasteless. However, this recipe solves that problem with the addition of plain fat-free Greek yogurt which gives it the moisture and buttermilk tang thanks to its acidic properties. Splenda is used in place of real white sugar for diabetic purposes. 

Here's the recipe. Give it a shot! Comment below with your results! 

Dry Ingredients:

½ Cup Flaxseed Meal/Ground Flaxseed

½ Cup Whole Wheat Flour

¼ tsp salt

¼ tsp baking soda

½ tsp cinnamon  

Wet Ingredients:

¼ cup fat-free plain Greek yogurt

2 eggs

⅓ cup of almond milk

1 tsp vanilla extract

Other:

Coconut oil -- Just enough to grease the entire pan or griddle.

Directions: 

Mix the dry ingredients first. 

Then add the wet ingredients and mix together. 

*Note: Your batter will be a little thick.

Let stand for 3-5 minutes while you heat your pan or griddle with coconut oil.

Scoop in ¼ cup increments and use the bottom of your measuring cup to spread the batter evenly into a pancake shape.

Cook on both sides for 2.5 mins each side over medium heat until lightly browned.

Serve immediately, or store in the fridge for up to 3 days or freeze. 

Pancake flipped after 2.5 minutes of cooking on one side. 

Pancake flipped after 2.5 minutes of cooking on one side. 

Blueberry syrup

Finished blueberry syrup. 

Finished blueberry syrup. 

 

Ingredients:

½ cup of Frozen Blueberries

¼ cup of water

½ T cornstarch + 1 T of water mix

Pinch of salt -- ⅛ tsp max

2 tsp of lemon juice

1 T of Splenda

Directions:

Thaw the blueberries with ¼ cup of water over medium heat

Once the blueberries are thawed, add the cornstarch and water mix, a pinch of salt, Splenda and 1 tsp of lemon juice. Stir and let it simmer over medium-low heat as the syrup thickens.

Taste for sweetness. If it’s too sweet, add a little tartness by adding the other tsp of lemon juice.

Serve over pancakes.