Some Sundays just require a tasty breakfast don’t they? Well this week we decided we were going to make pancakes for Valentines day, but wanted to make them a little more nutrient dense and less sugar packed (Jon’s sweet enough 😉 We kept them dairy free so used almond milk and also substituted coconut oil and stevia for their less nutrient dense counterparts. A nice fluffy, soft pancake treat on a Valentines day Sunday without the splurge!
Dairy Free Wild Blueberry Pancakes (makes 6 pancakes):
1 1/2 c all purpose flour
2 tbsp stevia
1 tsp baking powder
1 tsp baking soda
1 pinch of salt
1 cup unsweetened almond milk
3 egg whites (or 1 egg but this will change the macros)
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup wild blueberries
1) Combine first 5 dry ingredients in a bowl. Whisk wet ingredients in a measuring cup.
2) Pour the wet mixture into the dry and combine until just mixed (don’t over mix) then fold in the blueberries (if you stir them in your mixture will turn blue so be careful here!)
3) Heat a pan on med-high with a little coconut oil then scoop the mixture with an ice cream scoop (or 1/4 cup at a time) and cook for 3-4 mins per side or until edges bubble and it can be flipped. Cook on the other side for 2-3 mins more until cooked through (you will have to do this in batches).
Enjoy with toppings of your choice but don’t forget these will add to your macros 😉
Macronutrient Breakdown (per pancake):