Wild Blueberry Pancakes

Blueberry pancakes are a favorite for many, but using wild blueberries takes the nutrition in these pancakes to a new level. Do not confuse wild blueberries with their larger, cultivated cousins, which, while great for your health, don’t offer even a fraction of wild blueberries’ power. The more ways you can get these little powerhouse gems into your diet, the better. Enjoy a delicious stack of these gluten-free and dairy-free pancakes made only with clean ingredients.

Wild blueberries have the highest proportion of antioxidants of any food on the planet. On top of that, these tiny jewels have a plethora of undiscovered qualities. For one, they’re armed with dozens of antioxidant varieties that science does not yet know about, along with polyphenols, anthocyanins, anthocyanidins, dimethyl resveratrol, and as yet unknown cofactor adaptogenic amino acids.

Wild Blueberry Pancakes

Ingredients:

• 1 cup gluten-free rolled oats
• 2 tsp baking powder
• 1 tsp lemon juice
• 1/3 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1/2 medium-sized banana
• 1/3 cup wild blueberries

Wild Blueberry Sauce:

• 1/2 cup wild blueberries
• 1 tsp arrowroot starch
• 2 tbsp maple syrup
• 1-2 tbsp water, if needed

Directions:

Place the oats, baking powder, lemon juice, almond milk, maple syrup, and banana in a blender and blend until smooth.

Pour batter into a bowl and gently stir in the wild blueberries.

Preheat a large non-stick ceramic frying pan over medium-low heat. Scoop 1/4 cup of the batter and cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for a further 30 seconds.

To make the topping, combine the wild blueberries, arrowroot, and maple syrup in a small saucepan on medium-high heat. Cook, stirring often, for 3-5 minutes, until the mixture is thick and the wild blueberries soft. If it gets very thick then add a bit of water.

Serve pancakes immediately, topped with the wild blueberry sauce. 

Serves 1

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This item posted: 17-Jan-2021

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