I have been making these as my go to pancake. I make up a huge batch, and freeze in packages. I keep a package in the fridge for the week. It's easy to grab one and heat in the microwave. See my tips at the bottom, as well as some great variations. Don't be afraid to experiment and change things up a bit. I don't think you can mess these up!
Blueberry Almond Flaxseed Pancakes
- 1 cup golden flaxseed meal
- 1 cup almond flour almond flour
- 2 tsp baking powder
- 4 eggs
- 1 tsp vanilla
- dash of cinnamon
- 1 tbs of melted coconut oil, olive oil or butter
- 1 cup unsweetened almond milk, regular or vanilla
- 3 tbs Swerve
- pinch of salt
- 1 cup of fresh or frozen blueberries
- I buy golden flaxseed meal. It's finer and tastes better.
- Honeyville almond flour is the best for baking. It's fine texture makes baked goods better. You can find it here. I have also found it at Costco at a low price. It really makes a difference in texture.
- Trader Joes sells bags of organic frozen blueberries. It's also easy to freeze your own in ziploc bags during the summer, and then you'll have them all winter long.
- For more even distribution of blueberries, add them to the pancakes on the griddle
- These pancakes have a heavier texture. Don't make them too big or they will be hard to flip. After flipping, press down on them to help cook evenly.
- You can add some walnuts, a few tbs of pure pumpkin puree or some sour cream for variations.
- I don't use Splenda, Nutrasweet or Sweet n Low. They are harmful and full of chemicals. I use products that have sugar alcohols in them. Natures Hollow has great sugar free syrups. I buy from Netrition.Lots of great products and one low flat rate shipping price.
These are the products I use.
Dipping hand in water before pressing down, keeps the pancake from sticking when pressing down. Adding the blueberries after you drop the pancakes onto the griddle, allows for even distribution.
Delicious topped with butter and Sugar free syrup.
Thought for the day: