We all love pancakes! Why not make them delicious AND healthy? Try these, I promise you’ll love them! Nutrient dense chia seeds and blueberries make these pancakes absolutely wonderful!
Ingredients:
1 3/4 cups spelt flour, plus a little more for dusting blueberries
1 1/2 teaspoons baking powder
2 tbsp brown or raw sugar
dash of salt
2 tbsp chia seeds
2 tablespoons coconut oil, melted
1 cup coconut milk, or nut milk. If you use nut milk, reduce filtered water by 1/4 cup
1 1/4 cup filtered water
2 tsp vanilla
1 cup blueberries, thawed if frozen. If you’re measuring frozen blueberries use a heaping cup as they tend to shrink down quite a bit when thawed
For frying: about 1/4 cup coconut oil
Maple Blueberry Sauce
1 cup blueberries
1/4 cup maple syrup
2 tablespoons filtered water
Directions:
Syrup:
Place blueberries, syrup and 2 tablespoons filtered water into a saucepan and heat to desired temperature. I like to just take the chill off. Stir well, keep warm till ready to serve and pour over hot pancakes.
Pancakes:
In a small bowl combine chia seeds and 1/2 cup of filtered water. Mix well and allow to stand for ten to fifteen minutes.
Dust blueberries with about a teaspoon of flour to absorb excess juice. In a large bowl combine flour, baking powder, sugar, and salt. Mix well.
In a medium bowl combine chia seed and water mixture with coconut milk and water. Add coconut oil and vanilla. Mix but don’t worry if oil doesn’t totally incorporate.
Heat a large, preferably cast iron skillet on medium flame. Melt two tablespoons of coconut oil in the skillet.
Make a well in the centre of the dry ingredients. Pour in wet ingredients and mix until just combined. Fold in blueberries. Mixture will look a little lumpy. Drop by 1/4 cup spoonfuls onto hot skillet. Bubbles will form in centre of pancakes,when the bubbles break(3-4 minutes) the pancakes are ready to turn. If the first batch dries the skillet out a lot you may want to add a tablespoon or so more coconut oil for each subsequent batch. Serve immediately with blueberry maple syrup.
Unlike traditional pancakes, these are fantastic cold. Store in the refrigerator or at room temperature.
Recipe courtesy of paintboxkitchen.com
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