Blueberries have always been one of my favorite fruits of summer. These little gems contain extremely high levels of antioxidants which are essential to optimizing health, helping to combat free radicals that can damage cellular structures as well as DNA. Blueberries are also a good source of Vitamin K, Manganese, Vitamin C, and Fiber. Since Organic Blueberries are still in season (in our area), the D-Man suggested we use them to make grain free blueberry pancakes, and of course, share the recipe with all of you.
Don’t forget, blueberries freeze well, so stock up now so you can enjoy them during the winter months. Simply wash the berries (removing any stems), and allow them to dry (I usually place mine on cotton towels, but paper towels will also work). Place the dried berries on a parchment paper lined cookie sheet in a single layer and put them in your freezer until frozen (this takes a couple of hours). Once frozen, place the berries in freezer containers or ziploc bags and put them back in the freezer to use until next years blueberry crop is available.
1 ½ Cups Almond Flour
½ teaspoon Non-Aluminum Baking Soda
¼ teaspoon Sea Salt
3 teaspoons Vanilla Extract
2 Pastured Eggs
2 Egg Whites from Pastured Eggs (save those yolks)
3 Tablespoons Raw Honey, Coconut Nectar of Maple Syrup
6-10 Drops of Liquid Stevia (I used Sweet Leaf Vanilla Cream)
1 Cup Organic Blueberries
Coconut Oil or Pastured Butter for cooking the Pancakes
Place the 2 eggs, honey, stevia and vanilla extract in a blender, mixing to incorporate.
Add the almond flour, baking soda, and salt and blend scraping down the sides as needed until you have a thick batter.
Let the batter sit/rest for 3-5 minutes.
Beat the 2 egg whites in a medium sized bowl until soft peaks form.
Fold the almond flour batter into the egg whites with a spatula (until there are no visible white streaks in the batter).
Pour small dollops of the pancake mixture onto your greased skillet (cook on medium low heat)
Place blueberries on each pancake and cook for approximately 2 minutes.
Carefully flip the pancake and continue cooking 1 to 2 minutes.
Serve with butter, maple syrup, or more fresh organic blueberries.