Gluten Free Blueberry Lemon Pancakes
This is our family's go to weekend morning breakfast. I love pancakes but I don't love the idea of starting the day off with refined flour and sugar. So I created this healthy pancake recipe that is packed with protein, healthy fats, and fiber. These pancakes leave you feeling satiated and set you up for balanced blood sugar throughout the day. Top them with your favorite nut butter or berry compote.
Ingredients
- 1 organic banana
- 5 pasture raised eggs
- 1 1/2 cups organic gluten free rolled oats I use just under 1 1/2 cups when I add in the flax seeds
- 1-2 tbsp flax seeds optional
- 3/4 cup cottage cheese or coconut dairy free yogurt (I use the brand cocoyo)
- 3/4 cup coconut milk or milk of choice
- 2 1/2 tsp aluminum free baking powder
- 1 tsp ground sea salt
- zest from 1/2 of a lemon
- juice from 1/2 of a lemon
- 1 scoop unflavored protein powder optional
- organic blueberries
Instructions
- Add all of the ingredients to a blender except for the blueberries. Blend until smooth.
- Heat a cast iron skillet or griddle. Once hot, drop the pancake batter by heaping spoonfuls onto the griddle. Add 3-4 blueberries to each pancake while they are cooking. Once they start to bubble they are ready to flip. Flip and cook on the other side until golden brown.
- Enjoy with some grass fed butter or coconut oil and homemade raspberry compote, nut butter, or a little bit of pure maple syrup