Wild Blueberry Pancakes

I've been craving pancakes for a few weeks, so this wild blueberry gluten-free stack from One Ingredient Chef really hit the spot. It's no secret that bluebs are one of my favorite fruits, but the wild blueberry packs an even more powerful healthy punch πŸ‘ŠπŸ»  They are much smaller than regular blueberries and are prized for their intense deep blue color. That deep blue color is also what accounts for a more concentrated level of antioxidants in the fruit.
t h e πŸ’™s t a c k:

- 1 cup Bob's Red Mill GF Flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp ground flax seed
- 2/3 cup unsweetened almond milk
- 1 Tbsp organic vanilla extract
- 1 tsp apple cider vinegar
- 1 Tbsp coconut oil
- Wild blueberries

Make a flax egg using 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Whisk these together in a bowl and set aside for 5 minutes to thicken.

Add the dry ingredients to a large mixing bowl and toss together with a whisk or fork.

In a separate bowl, add wet ingredients and the β€˜flax egg.’ Stir vigorously to integrate these ingredients. Finally, pour the wet ingredients into the dry and stir together. 

Cook batter 1/4 cup at a time in a skillet on high heat, adding blueberries while pancake is cooking. Stack high πŸ₯žwith maple 🍁 syrup.


BreakfastAlicia UhlComment