Parents, do you want a back-to-school breakfast recipe you can feel good about? Kids love these Blueberry Almond and Flax Buckwheat Pancakes. If you don’t have enough time in your morning routine to prepare them, just use this simple tip:
Prepare them over the weekend, store them in the fridge, then pop them in the toaster for a quick and healthy school day breakfast!
- ½ cup almond flour
- 2 tbsp. ground flax meal
- 1 tbsp. baking powder
- 1 tbsp. buckwheat flour
- 1 tsp. natural sugar substitute
- ¼ cup almond milk
- 1 egg yolk
- 2 egg whites
- Pump spray oil
- ½ cup (fresh) blueberries
- 1 tbsp. maple syrup
In a mixing bowl, combine almond flour, flax meal, baking powder, buckwheat flour, and sugar substitute. Slowly incorporate almond milk and egg yolk into dry ingredients. In a separate bowl, beat egg whites to soft peaks. Fold beaten egg whites into pancake mixture.
Heat a large skillet over medium heat and spray lightly with oil. Gently ladle the pancake batter into the skillet to make an approximately 5” to 6″ round. Sprinkle blueberries onto pancake rounds. When bubbles begin to set around the edges of the pancake and the griddle side of the cake is golden, gently flip the pancakes. Continue to cook 2–3 minutes or until the pancake is set. Remove from skillet, set on plate and serve with maple syrup.
Note: The flours can be found at your local health food market. If you have difficulty finding either of the flours suggested, you may substitute whole wheat flour if no allergies exist.
Tip: To reduce the sugar content in this recipe by half, try using a light whipping cream with vanilla extract instead of maple syrup for the topping.