Serves 3-5
Pancake Ingredients
3/4 cup whole wheat flour
2 tbsp ground flax seeds
2 tsp baking soda
1 tsp salt
2 cups greek yogurt
1/4 cup blueberries
4 eggs(preferably free-range), whites separated from yolks
1 tsp vanilla
1 tbsp coconut oil for cooking(in place of butter)
Directions
Heat oven to warm(approx 200 degrees).
Combine dry ingredients in a large bowl and stir to combine. Add yolks, yogurt and 1/4 cup of blueberries.
In a separate bowl whisk egg whites until frothy and stiff(use an immersion blender if you have one). Fold egg whites into the mixture.
Stir just enough to combine but don't over-mix.
Heat a pan with coconut oil over medium heat. When pan is hot add about 2 tbsp of pancake batter for each pancake. Flip when bubbles appear on the top. Cook in batches keeping finished pancakes in a warm oven until all of them are ready.
Serve with blueberry maple syrup.
Blueberry Syrup Ingredients
1/2 cup real maple syrup
1/4 cup blueberries
Directions
Heat blueberries and maple syrup in a small sauce pan until boiling. Serve with pancakes.
