Description
With ice cream toppings of blueberries, dark chocolate, and walnuts these pancakes are the bomb. Healthy too, loaded with antioxidants, omega-3’s, and the right amount of carbs.
Ingredients
Units
Scale
- 1 cup (240 ml) whole wheat flour
- 1/2 cup (120 ml) blueberries, frozen
- 1 oz (30 g) dark chocolate, chopped
- 1 tbsp (15 ml) ground flax seeds
- 1 tbsp (15 ml) coconut oil, melted
- 1 1/2 tsp baking powder
- 1/2 tbsp (7 ml) sugar
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) walnuts, chopped
- pinch of salt
Instructions
- Preheat a non-stick pan on medium heat.
- Add whole wheat flour and baking powder to bowl. Whisk to combine.
- Add blueberries, chocolate and walnuts to dry ingredients. Toss to coat.
- Add remaining ingredients to bowl and mix thoroughly.
- Pour batter and spread to create 3-4 inch diameter pancakes.
- After two minutes, once bubbles have formed and popped on the surface and the sides are puffed and solid, flip pancakes.
- Cook for another 2 minutes or until golden.
- Repeat until all batter has been used.
- Enjoy with a drizzle of 100% maple syrup or blue agave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 310