BLUEBERRY PANCAKES


When we think about healthy foods, usually pancakes are not the first thing that comes to mind. White flour and sugary syrup are both inflammatory foods that I avoid. I've said it many times and it's worth repeating: This is not about depriving yourself but instead, about creating new healthier habits. So, toss out everything your Grandparent's taught you about pancake making.

There is a healthier and yes, EQUALLY DELICIOUS way to make flapjacks and they won't give you that heavy…‘I just ate a battleship' feeling like the traditional recipe. Here's the recipe I hope your family adopts and passes along to future generations so that healthy becomes the tradition.

 

Blueberry Pancakes

Yields 4 pancakes (2 servings)

 

INGREDIENTS:

 

  • 1 cup slow-cooked oats (raw/uncooked)
  • 1/2 cup cottage cheese
  • 2 eggs
  • 1/4 – 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 2 tablespoons unrefined coconut oil
  • 4 teaspoons 100% pure maple syrup

 

DIRECTIONS:

 

1. Place oats, cottage cheese, eggs, cinnamon, and vanilla in a blender.

2. Blend 1 – 2 minutes.

3. Fold in blueberries (save a few for garnish).

4. Melt coconut oil in large skillet over medium heat.

5. Pour batter, making 4 pancakes into skillet and cook for 2 – 3 minutes each side (could take a little longer).

6. Top with fresh blueberries and maple syrup.

You can top these with fresh blueberries, a drizzle of 100% Maple Syrup or a dollop of full-fat Greek yogurt if you like. Also, I like to add a little cinnamon to mine sometimes. Hope your family enjoys these as much as my family does.

Yours in Health,

Danette

You may also be interested in:

Tart And Sweet Lemon Ricotta Pancakes

Shamrock Pancakes

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