Blueberry coconut flaxseed pancakes

This recipe was inspired by our breakfast concept Healthy Life Kitchen. It is easy to make, crispy, light and gluten free.

Prep Time: 8 Minutes
Cooking Time: 12 Minutes
Servings: 4-6

1¼ Cups Gluten-free Flour
1 Teaspoon Baking powder
¼ Teaspoon Salt
1 Cup Buttermilk
1 each Large Egg
2 Tablespoons Ground Flaxseed
2 Tablespoons Cane Sugar
1 Teaspoon Baking Soda
¼ Cup Milk
2 Tablespoons Coconut Oil
1/2 Teaspoon Cup Vanilla Extract
1/2 Cup Blueberries
  • Combine dry ingredients in a mixing bowl. Reserve blueberries for cooking.
  • Combine milk, buttermilk, oil, egg and vanilla in a separate mixing bowl. Whisk to combine.
  • Combine with dry ingredients and whisk until batter is smooth. Let rest for 10 minutes. If batter looks too thick, add more soybean oil and milk, 1 teaspoon at a time.
  • Heat griddle pan and lightly grease. Drop a quarter cup at a time evenly and place 7-9 blueberries gently into the pancake batter. Cook approximately 3 minutes on each side or till the pancakes are golden brown and air bubbles have formed.
¼ Cup Fresh Blueberries ½ Cup Coconut Flakes Great with Pure Maple Syrup, Blueberry or Coconut Syrup