Healthy blueberry pancakes (gluten-free)
This morning I wanted something filling for breakfast, yet fresh and delicious. It is my last day at the office before the Easter holiday kicks in.
These healthy blueberry pancakes kick- started my day, as they fulfilled all my morning needs.
They are also a perfect breakfast treat for the Easter holidays!
The blueberries are a perfectly fresh element to the healthy pancake recipe, as well as the healthy blueberry pancakes are packed with antioxidants, boosting the immune system in the right direction, and good for the eye and brain development.
As most of my creations these healthy blueberry pancakes can be eaten by everyone, as they are gluten-free and dairy-free. In addition Chia seeds adds healthy omega-3 fatty acids, as well as fiber togheter with psyllium husk (fiber supplement), which stabilizes the blood sugar. If you do not have that you can try to substitute it with more coconutflour or almond flour, until desired consistence.
Healthy blueberry pancakes (gluten-free)
These healthy blueberry pancakes are filled with nutrition and will boost your satiety. YUM!
Ingredients:
2 tablespoons (topped) coconut flour
2 tablespoons (topped) almond flour
1 decilitres water
2 eggs
1 tablespoon chia seeds
1 teaspoon psyllium husk
1/2 teaspoon baking soda
A handfull of blueberries
cinnamon to taste ( I use real ceylon cinnamon)
Method:
- Whisk eggs togheter. Add the water, and whisk.
- Add the dry ingredients. Mix well. Let rest for 5 minutes. Add more water if too thick, or more almond flour or coconut flour if too thin.
- Cook approximately 7 small pancakes on medium heat. Add the blueberries on top before you turn them, to cook them on the other side.
Enjoy as they are or top with blueberries, coconut sugar, honey or greek yoghurt with vanilla.
Happy Easter holiday!