During a conversation with a friend, she declared that pancakes were not a nutritious option for breakfast. While I would agree with her to avoid a stack of pancakes made from a mix containing processed white flour and additives, a healthy alternative for flapjacks exists. Tired of tossing blueberries into breakfast smoothies or sprinkling them on your steel cut oats? Here’s a pancake recipe I developed that offers protein vs carbohydrates. If you substitute more quinoa flour for the spelt or unbleached wheat flours, the pancakes should be gluten-free.
¼ cup of each: quinoa flour, coconut flour, and almond flour. At this point I add either ¼ cup unbleached wheat flour or spelt flour, but you could add more quinoa flour or brown rice flour for a gluten free option. I like a little wheat in the mix because it binds together the other flours.
½ tablespoon baking powder
1 teaspoon sucanat or maple syrup
¼ teaspoon salt
1 teaspoon vanilla.
2-3 tablespoons of either melted coconut oil or butter for the batter and additional oil of the frying pan.
About ½ c milk. How much milk you add depends upon how much moisture exists in the flours.
½ cup thawed or frozen blueberries. If they are frozen, the pancakes will need a little more time as they cook.
Heat a tablespoon of butter or coconut oil in the frying pan. I use a large cast iron frying pan. Mix the batter. Spoon about ¼ cup of batter for each pancake and drop in the blueberries. When the edges turn toasty and no more bubbles form on the top, turn over the pancake and cook a little longer. This recipe usually makes six to seven pancakes that are ready for butter and maple syrup. You can also use this recipe for waffles, but then I add one more egg and another tablespoon of oil to the batter.