I needed to fix a “stick to your ribs” kind of breakfast last weekend, the type of breakfast that makes you forget about eating lunch…these pancakes certainly exceeded my expectations. While not the prettiest pancakes I’ve ever made, (nor the best photograph ever taken for this blog), the combination of coconut flour, ground chia, blueberry fiber and unflavored gelatin made these flavorful pancakes a nutrient dense powerhouse that fueled us through hours of yard work on a hot and muggy day. These pancakes were loaded with fiber, antioxidants, amino acids, and Proanthocyanidins. While blueberries are a good source of Vitamin K, Vitamin C, Manganese, Copper and Fiber, several studies have found that the proanthocyanidins in blueberries can help prevent sun damage. Served with pastured eggs this breakfast kept us going for hours.
4 Pastured Eggs (at room temperature)
1 Cup of Coconut Milk (Raw Milk, Nut Milk, or Rice Milk can also be used)
2 – 3 Tablespoons of Raw Honey (melted if solid) or Maple Syrup
½ Cup of Coconut Flour (sifted)
1 teaspoon Organic Ground Ginger
1 teaspoon Organic Ground Cinnamon (optional)
1 Tablespoon Vanilla Extract
2 teaspoons Ground Organic Chia Seeds
1 1/2 teaspoons Unflavored Gelatin (I used Great Lakes)
1 Tablespoon Organic Blueberry Fiber (Optional)
½ teaspoon of Celtic Sea Salt
1 teaspoon of Baking Soda
2 teaspoons Baking Powder
1 Cup Fresh Organic Blueberries (washed, dried and stems removed)
Beat the eggs in a medium sized bowl with a hand mixer until they are foamy.
Add the honey and the milk to the eggs and beat to combine.
Combine all the dry ingredients in a small bowl.
Pour the dry ingredients into the egg, milk, honey mixture.
Using the hand mixer beat on a low speed until the batter is well combined (no visible lumps).
Gently fold the fresh blueberries into the batter using a spoon or spatula.
Preheat a skillet over medium heat with oil (I use a combination of pastured butter and coconut oil)
Pour batter onto hot skillet. (I pour my batter using a measuring cup, smoothing the batter if necessary with the bottom of the cup).
Keep the pancakes small, this will make them easier to turn over.
Cook the pancake for approximately 1 to 2 minutes, then flip and cook for another minute or two.