Flaxseed Blueberry Pancakes

Buckwheat, whole wheat, flax seeds and blueberries combine to form this powerhouse breakfast that’s high in fiber, protein and B vitamins. On top of being a healthy start to any day, this recipe is packed with flavor. Buckwheat’s nutty taste combines with the sweetness of blueberries and honey to make pancakes so good you’ll forget all about the beneficial omega-3 fatty acids which have been shown to lower risk of both heart disease and cancer.

Ingredients

3/4 cup buckwheat flour
3/4 cup whole-wheat flour
2 Tbsp. ground flaxseed
2 tsp. baking powder*
1 tsp. baking soda
1/2 tsp. sea salt
1 cup low fat buttermilk (organic if possible)
3/4 cup low-fat organic milk
2 large cage-free organic eggs
1 Tbsp. coconut oil (melted)
1 Tbsp. raw organic honey
2 cups blueberries (rinsed and set aside)
Extra virgin olive oil or coconut oil to coat skillet
Pure maple syrup as desired

* Make your own aluminum free baking powder with this recipe:

Aluminum-Free Homemade Baking Powder

(As always, choose organic content as much as possible for the healthiest recipe.)

Instructions

1. In large bowl combine flours, flaxseed, baking powder, baking soda and salt. In separate bowl mix together buttermilk, milk, eggs, oil and honey - only as vigorously as needed to blend (eggs are healthier when beaten least).

2. Pour egg mixture into dry ingredients and stir just until batter is lightly mixed together. (If the batter appears too thick, add a dollop more of skim milk to thin.) Lumps are okay and over mixing makes for hard pancakes. Fold in blueberries.

3. Preheat large skillet over medium heat. Lightly coat skillet with oil. Use about 1/4 cup of batter for each pancake. Cook for about 2 to 3 minutes per side on medium or medium-high heat. The pancakes are ready to flip when bubbles start to appear. Turn over only once and when golden brown.

Suggestions

Leftovers can be frozen for a later treat.

If you fortunate enough to have access to raw goat milk, use it for a super hearty and healthy version of the recipe.

Makes 6 servings.

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