Sunday morning pancakes is my favorite family breakfast! I just love to have the family sit around the table with no rush to go anywhere. My pancakes are yummy and healthy and I do not cut corners when it comes to flavor!
These are not gluten free or fat free and the good news is they don’t have to be. When we eat a healthy diet full of wholesome, homemade food with fresh ingredients, there is room for pancakes and other treats. I am a big believer in 80/20 – when you are really good 80 percent of the time, and somewhat good the other 20. For these pancakes, use your favorite family recipe, but skip the sugar and add grounded flex seeds for some Omega 3. Load up on blueberries! Don’t even think about putting 3 berries on that pancake, cover the surface with those blue jewels for health, vibrant color and sugary sweetness.
Instead of drowning pancakes in maple syrup, use agave (doesn’t raise your blood sugar levels as much) or make a fresh raspberry sauce your family will just love. Blueberries and raspberries are nutritious powerhouse full of vitamins and antioxidants. They are great fresh, cooked or frozen, and kids love them too. I promise these pancakes will be approved by the pickiest eaters in your household and devoured before you’re finished with your coffee!
Pancake Batter:
- 1 cup of flour
- 1 cup of milk (you can use buttermilk)
- 1 egg
- 1 tbsp of grounded flex seeds
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1/8 tsp of salt
- 1 cup of blueberries
Raspberry Sauce:
- 1 cup of raspberries
- 1 tsp of raspberry liqueur (my favorite is French Chambord)
- 1 tbsp of maple syrup (aguve can be used instead)
