Blueberry Pancakes

I love me a good stack of fluffy pancakes, and since it is berry season I thought i’d share my current favorite!

Maple syrup is optional but provides that perfect hint of sweetness. I love them a little less sweet so I can smoother them with all the maple syrup and nut butter I want! So good. Besides blueberries are super sweet and delicious (I mean it is blueberry season). Let them shine, let them shine, let them shine.

These pancakes also pack a healthy punch of fats, fiber, and protein! Winner winner pancake brinner. 🙂

Yields 2 Servings or 6 Pancakes

• Servings: 2
• Time: 30 minutes
• Difficulty: easy
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INGREDIENTS:

• 1/2 Cup Almond Flour
• 1/2 Cup Oat Flour (Rolled Oats Blended Into Flour)
• 2 Tablespoons Flaxseed Meal
• 1 Teaspoon Baking Powder
• 1 Teaspoon Ground Cinnamon
• 1/2 Cup Almond Milk
• 1 Teaspoon Apple Cider Vinegar
• 2 Large Eggs
• 1 Teaspoon Coconut Oil
• 1 Teaspoon Maple Syrup *Optional
• 1/4 Cup Blueberries
• Toppings of choice- Maple Syrup, Banana, Nut Butter, Ghee

DIRECTIONS:

• In a small bowl, mix the dry ingredients- almond flour, oat flour, flaxseed meal, baking powder, and cinnamon.
• In a separate small bowl mix the almond milk, apple cider vinegar and let it sit for 5 minutes for the ultimate fluff!
• Next add the eggs, coconut oil, and maple syrup.
• Pour the blended wet ingredients into the dry mix and with a spatula fold until it’s just combined (do not over mix).
• Heat the pancake griddle to medium heat and then pour the mix to the griddle and top with blueberries. Cook them for about 1 ½ minutes on each side or until they’re golden on each side
• Transfer them to a plate and top them off with your favorite toppings! Maple syrup, bananas, nut butter, or more blueberries.

Enjoy!

❤ Hilda

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Apple Spice Pancakes

These are my favorite pancakes ever! If this doesn’t get you up in the morning, I don’t know what will. They are fluffy, decadent, and just so delicious for breakfast. This is my go-to breakfast before a large bike ride, or when I’m slowly getting up to start my day with a nice hearty meal. This recipe is gluten free, has no refined sugars, and has an excellent amount of protein. It’s the perfect breakfast all year round!

• Servings: 1
• Time: 20 mins
• Difficulty: easy
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Recipe: Yields 1 serving of 3 pancakes

Ingredients

• ⅓ Cup Rolled Oats (blended into flour)
• 2 Tablespoons Coconut Flour
• ½ Teaspoon Baking Powder
• 1 Teaspoon Ground Cinnamon
• 2 Egg Whites
• ½ Teaspoon Vanilla Extract
• 2 Tablespoons Apple Sauce
• 1/3  Cup Unsweetened Almond Milk
• ½ Teaspoon Apple Cider Vinegar

Directions

• In a small bowl, mix the dry ingredients- oat flour, coconut flour, baking powder, and cinnamon.
• In a separate small bowl mix the wet ingredients- egg whites, vanilla extra, apple sauce, apple cider vinegar, and almond milk  (you can also use a blender to blend the wet ingredients).
• Pour the blended wet ingredients into the dry mix and with a spatula fold until it’s just combines (do not overmix)
• Let the batter rest for 10 minutes (this is where the fluff magic happens)
• Heat the pancake griddle to medium heat and then pour the mix to the griddle. Cook them for about 1 ½ minutes on each side or until they’re golden on each side
• Transfer them to a plate and top them off with your favorite toppings! Maple syrup, bananas, nut butter, or blueberries. The possibilities are endless!

Berry Green Pancakes

These pancakes taste great, and are incredible for you! That’s a win win in my book. To top it off, these are also very easy to make. I mean, you just blend these ingredients in one blender, and pour it on the griddle, and you’re done! I use a cast iron for these because i love the crisp on the edges.

Also, these are IDEAL after a good workout because they have all the macros & tons of protein thanks to Hammer Whey Protein (the cleanest/ best protein there is)!

• Servings: 1
• Time: 20 mins
• Difficulty: easy
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Recipe: Yields 1 serving of 6-7 mini pancakes

Ingredients

• 4 cups spinach
• 3 egg whites
• 1/4  cup almond milk
• 1/4 cup of rolled oats
• 1 scoop whey protein (I used Hammer Whey Vanilla)
• 1 tsp Cinnamon

Directions

• 1) Using my NutriBullet I pack the spinach to the max line, and I incorporate the egg whites, oats, whey, cinnamon (I usually go heavy on the cinnamon) and milk. (Note, that if you add a lot more spinach the pancakes will come out a little fluffier, and you might need to add the whey, and oats after a couple of blends just so everything doesn’t over fill on the first round)
• 2) Blend all of the ingredients until completely smooth ( and this might take a bit- so be patient).
• 3) Let the batter sit for 5-8 minutes (you can skip this part – i have, but they turn out fluffier when they sit at least five minutes).
• 4) At medium-high heat grease the griddle with non-stick cooking spray, and pour about 1/4 cup of batter or until you reach the maximum capacity onto the griddle (about 6-7 mini pancakes).
• 5) Wait for the pancakes to bubble up a little bit, and use your best judgement to flip over to the next side (you don’t want to burn them, and don’t want to flip too early). I usually wait till they bubble up, and with a spatula check the bottom of the first pancake to see if it’s okay to turn over (it’s okay if it’s a little brown on each side),
• 6) When they’re done, transfer them onto a plate and i usually layer these with slices of a banana, and top them off with Trader Joe’s Flax Chia Peanut Butter, and blackberries with a sprinkle of cinnamon! Yum!