Blueberry Pancakes

12 25 564
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 1
Blueberry Pancakes
Health Highlights


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 564
Calories from fat 252
Calories from saturated fat 127
Total Fat 28.0 g
Saturated Fat 14.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 4.5 g
Cholesterol 176 mg
Sodium 230 mg
Potassium 623 mg
Total Carbohydrate 68 g
Dietary Fiber 8.6 g
Sugars 26.2 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