Ease Celiac Disease

Blueberry Pancakes

Blueberry Flax Pancakes are a delightful addition to any family breakfast or weekend brunch, filled with bursts of juicy blueberries. Here’s how to make them up:

Ingredients:
  • 2 egg whites
  • ¾ cup nonfat milk or unsweetened soymilk
  • 1 tablespoon walnut oil
  • ¾ cup whole wheat flour
  • ¼ cup soy flour
  • 1 tablespoon freshly ground flaxseeds
  • ½ teaspoon baking powder
  • 1 cup fresh or thawed frozen blueberries
  • Olive oil spray
Instructions:
  1. Begin by mixing together the egg whites, milk, and walnut oil in a large bowl until well combined.
  2. In another bowl, mix together the whole wheat flour, soy flour, flaxseeds, and baking powder.
  3. Add the dry ingredients to the wet ingredients, stirring just until everything is incorporated.
  4. Gently fold in the blueberries into the batter.
  5. Heat a griddle or frying pan over medium heat and lightly coat with olive oil spray.
  6. Test the heat by flicking a drop of water onto the surface – it should bounce off when the pan is ready.
  7. Using a tablespoon, drop the batter onto the griddle.
  8. Cook for about 5 minutes on one side, then flip the pancakes over and gently press down to flatten.
  9. Continue cooking for another 4 minutes, or until both sides are golden brown and the pancakes are cooked through.

 

Enjoy your delicious and nutritious Blueberry Flax Pancakes!