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Blueberry-Walnut Pancakes

By Jason Fung, MD

Blueberry-Walnut Pancakes

Sometimes I miss seeing a stack of pancakes on the brunch table, but now I don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat for breakfast and brunch. They’re easy to make, and the whole family will love them. Recipe from Dr. Hyman
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 3
Calories 556 kcal

Ingredients
  

  • 3 large eggs
  • 3/4 cup almond milk
  • 1/2 tbsp lemon juice - freshly squeezed
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • salt
  • 1/4 cup walnuts roughly chopped
  • 1/4 cup coconut oil - for greasing the skillet
  • 1/2 cup arrowroot powder
  • 1 pint blueberries - fresh

Instructions
 

  • In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well blended.
  • In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  • Grease a large skillet and place over medium heat. Once the skillet is hot, use a 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 rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  • Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  • To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce

Nutrition

Nutrition Facts
Blueberry-Walnut Pancakes
Amount per Serving
Calories
556
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
186
mg
62
%
Sodium
 
488
mg
21
%
Potassium
 
233
mg
7
%
Carbohydrates
 
55
g
18
%
Fiber
 
12
g
50
%
Sugar
 
18
g
20
%
Protein
 
12
g
24
%
Vitamin A
 
355
IU
7
%
Vitamin C
 
16
mg
19
%
Calcium
 
176
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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