Kick off the New Year with a Healthy Breakfast

pancakes 290x200

Whatever your New Year’s resolutions may be, a hearty healthy breakfast is in order January 1st. Perhaps you overindulged the night before, and need some assistance re-setting; maybe you need fuel for your first morning run of many. These slightly unconventional (and gluten free) blueberry pancakes can help you start the New Year off right.

The recipe below is a variation on Dr. Alejandro Junger’s blueberry pancakes from his book Clean Eats; both versions are delicious, I improvised based on existing pantry items. (One only has so many specialty flours on hand at a time!)

The main thing to note is that, being gluten free, the batter is a completely different experience to traditional pancakes. Don’t be alarmed! The resulting pancakes are delicious, protein-rich, and filling-without-bloating.  My batch was more than enough for breakfast and snacking throughout the day.

Serves 4

  • 2 cups brown rice flour
  • ½ cup all-purpose gluten free flour
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup shaved coconut
  • 1 ½ tsp. baking powder (gluten free options available)
  • ½ tsp. sea salt
  • 2 large eggs (the original recipe calls for pasture-raised, but organic or cage free are both good options)
  • ½ cup fresh or frozen blueberries
  • 1 ½ cups unsweetened almond milk
  • 1 cup water
  • ¼ cup melted coconut oil, plus extra for the pan
  • 1 tsp. vanilla extract
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • Maple Syrup for serving

In a large mixing bowl, stir together your flours, cinnamon, cardamom, baking powder and salt. In a separate bowl, whisk your eggs, almond milk, water, liquid coconut oil and vanilla. Next, slowly pour the liquid over your dry ingredients, stirring until “the mixture is just incorporated.” (I found the batter to be surprisingly dry at first, but gentle stirring did the trick).

Heat 1-2 tbsp. of coconut oil in a large skillet/pan on medium heat, then spoon ¼ cup servings of batter into the pan. Cook for 2-3 minutes before flipping, then cook for another 1-2 minutes. This is the most crucial step- don’t rush! Let the pancake cook for the full time to ensure golden deliciousness. Serve with maple syrup, berries, a jam of your preference, and prepare to be fueled up for the day to come. Side note? These pancakes have a delightful scone-like quality when munched on later in the day.

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