(photo courtesy of www.drhyman.com)
Today’s recipe comes to us courtesy of the great Dr. Mark Hyman and is a great healthy breakfast option. His blueberry walnut pancake recipe is packed with essential nutrients your body needs and comes without gluten or dairy, two common food sensitivities. This recipe can also be doubled and stored in the freezer. If you want a bit more sweetness then drizzle with real maple syrup (remember to check the ingredient label on your maple syrup to ensure its purity.)
Blueberry Walnut Pancakes
- 3 large eggs (free range/pasture fed if possible)
- 3/4 cup almond milk (or milk of choice)
- 1/2 Tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
- 1/4 cup roughly chopped walnuts
- coconut oil for greasing skillet
- 1/2 cup arrowroot powder
- 1 tsp cinnamon
- 1 pint fresh blueberries
- In a large bowl whisk eggs then add almond milk, lemon juice, and vanilla.
- In a separate bowl mix coconut flour, cinnamon, baking soda, baking powder, salt, and arrowroot powder.
- Add dry ingredients to wet ingredients 1/4 cup at a time while continuously whisking.
- Gently fold in walnuts.
- Grease large skillet with coconut oil and place over medium heat. Use ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with the rest of the batter. Add coconut oil to skillet as needed.
- Make a blueberry sauce by simmering blueberries in a small saucepan with 2 Tbsp of water for 10 mins before serving.