Blueberry Pancakes

12 25 591
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 1
Blueberry Pancakes
Health Rating


1/4 cup Arrowroot flour
2 tbsp Flaxseed meal (ground)
2 tbsp Greek yogurt, plain, 5% M.F., Liberte
2 tbsp Almond flour/meal, Bob's Red Mill
1/2 tsp Baking powder
1 pinch Sea salt
1 medium egg Egg ((or egg substitute))
1 tbsp Coconut oil
1 tbsp Maple syrup, pure
1 tsp Cinnamon
1/2 cup Blueberries
1/4 cup Water, filtered


Mix dry ingredients together in one bowl including arrowroot flour, ground flax seeds, almond flour, baking powder, salt and cinnamon.

Mix wet ingredients in a second bowl including yogurt, egg, maple syrup, water.

Combine together and then stir in handful of blueberries

Heat a pan to high heat, melt the coconut oil in the pan

Reduce heat to low/medium

Spoon small dollops of batter in the pan

When you see it bubbling on the top, flip the pancake. These pancakes will take longer than normal pancakes to cook. Do not turn the heat up to high or you will burn them.

Nutrition Facts

Per Portion

Calories 591
Calories from fat 301
Calories from saturated fat 137
Total Fat 33 g
Saturated Fat 15.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 4.4 g
Cholesterol 176 mg
Sodium 485 mg
Potassium 287 mg
Total Carbohydrate 63 g
Dietary Fiber 9.8 g
Sugars 21.1 g
Protein 14.3 g

Dietary servings

Per Portion

Fruit 0.9
Grain 1.6
Meat Alternative 1.5
Milk Alternative 0.2

Energy sources