Blueberry Flax Pancakes!

Happy Fall dear friends!

I am over the moon excited about the cooler temps and rainy days....a true Pacific Northwesterner at heart, huh? The fall is probably my favorite season. The turning of the trees, that golden yellow light, the most epic of trail runs, cozy fog, foraging for mushrooms, and super clean fresh air with smells of moss and ferns. Fall simply helps me slow down....and I love it! 

With that I want to share the ultimate Sunday Pancakes. They don't require a bunch of different gluten free flours, or binders. They are easy. They are simple. And they are awesome for your belly and your health! The flaxseeds are rich in soluble fiber which is very soothing to the GI track. Soluble fiber is excellent at promoting healthy bowel movements, acts as food for good gut bacteria, and it binds to toxins, chemicals, and excess hormones in the GI tract for elimination via stool. Plus…the flaxseeds are also rich in plant based omega-3 and anti-inflammatory phytonutrients called lignans which help balance hormones. So now you have an excuse to have pancakes every day!

Although the recipe below only makes one serving, you can definitely double or triple this recipe if you are cooking for more than one. If you are using frozen berries in place of fresh, you definitely need to remove the berries from their liquid after heating. Simply drink the liquid or stir it into yogurt. Also, if you do not have the green banana flour, you can just omit it from the recipe and it still tastes delicious! For the ground flaxseed....if you are looking for a lighter colored pancake as shown in the photos you should choose the golden flaxseed. But in terms of flavor you can use either the golden or brown flaxseed and it doesn't make a difference. 

Happy Belly Blueberry Flax Pancakes

Makes 1 serving

INGREDIENTS

2 tablespoons ground flaxseed (flaxmeal)

1⁄2 teaspoon aluminum free baking powder 

1/2 teaspoon cinnamon

1 pinch sea salt
1⁄4 cup frozen blueberries (or any berry)

1 egg, whisked

¼ tsp vanilla extract

2 drops liquid stevia (optional)

1⁄2 teaspoon coconut oil, olive oil, or ghee

DIRECTIONS

Mix together the dry ingredients and stir in whisked egg, vanilla, and optional stevia. Then stir in frozen blueberries.  

Heat a non-stick skillet over medium heat. Add the teaspoon oil and pour in the mixture to make two small pancakes. Reduce heat to medium low and cook for 3-4 minutes then flip and cook for an additional 2 minutes or until cooked through.

Top pancakes with a little maple syrup or yogurt.

Tip: Grind whole flaxseeds in a small coffee grinder and keep in a small mason jar stored in the freezer. You do not want to keep ground flaxseeds in your pantry because they can quickly become rancid. 

Nutrition (per serving): Calories: 245; Fat: 13g; Carb: 19g; Fiber: 5.5g; Protein: 9g