- 1 cup + 1 Tablespoon All-Purpose Flour
- 2 teaspoons Baking Powder
- 0.25 teaspoon Sea Salt
- 1 Tablespoon Coconut Sugar
- 1 cup Buttermilk
- 1 Egg
- 2 Tablespoons melted Virgin Coconut Oil
- 2 Tablespoons Ground Flaxseeds
- 0.5 cup Blueberries
Fluffy, rustic looking blueberry and flaxseed pancakes!
I think adding fruit to your pancakes or waffle batter is always a good idea. Everyone’s favorite, including mine are blueberries!
They heat up and burst while the pancakes are frying up which gives it that jam like element.
For some added nutritional value, I love adding ground flaxseeds as well.
Flax seeds contain omega-3 essential fatty acids which is a good fat that has heart-health benefits.
I recommend getting coarsely or finely ground flaxseeds as our bodies are not able to take in the nutrients from whole flaxseeds due to its outer shell.
If you are gluten free, simply use any gluten free all purpose flour in place or regular.
For a healthier sugar alternative, I am using coconut sugar but feel free to use whatever you have on hand!
This recipe makes 8-10 pancakes.
Make The Pancakes Batter
To a large bowl, add the egg, buttermilk, melted coconut oil and coconut sugar. Mix well with a whisk of fork.
Next, add the flour, baking powder and salt. Switch to a spoon or spatula and mix about half way.
Lastly, add the flaxseeds and blueberries and mix again until there is no more dry flour visible. Do not over mix.
Pan Fry The Pancakes