Also, in this particular pancake, I used fresh strawberries but was out of fresh blueberries. I added some thawed organic wild frozen blueberries that I picked up at Costco not long ago. I've used them to make my mini blueberry muffins as well as this pancake recipe. They are great to have around -- you thaw at room temp for about 30 minutes before adding them to your recipe. The only difference I noticed when using them was you get a little more "blueberry juice bleed" when using the frozen berries...but I think it actually turns out prettier (they make little blueberry swirls). I snapped a few photos below. We had this pancake with our Mini Breakfast Casseroles last night. I topped it with diced fresh strawberries (tossed with a bit of sweetener), a splash of sugar free maple pancake syrup and a little pat of butter). It was delicious! The leftover pancake wedges reheat so nicely in the microwave in less than a minute. Did I mention how much I absolutely LOVE not having to flip pancakes any more? Check out the photos and recipe below. Enjoy!
|I love that my 2 favorite berries (cranberries and blueberries) are so high in antioxidants -- look how much higher the wild blueberries are than regular? They make these pancakes SUPER healthy!|
No-Flip Berry Pancakes (Improved Version - Thicker & Fluffier)
1 cup blanched almond flour
1/4 cup ground golden flaxseed
2 tablespoons coconut flour (*original version had 1 tablespoon)
1/4 cup plus 1 tablespoon Swerve Sweetener, divided (or other granular sweetener)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon Ceylon cinnamon (or 1/4 teaspoon regular cinnamon)
1 cup buttermilk
2 large eggs (*original version had 1 egg)
2 tablespoons coconut oil, melted and cooled (plus a little extra to grease skillet)
1 teaspoon natural maple flavor (I use Boyajian)
1/2 cup sliced strawberries or blueberries, optional
Sugar free maple syrup for serving, optional (I use Nature's Hollow maple pancake syrup)**
Preheat oven to 350 degrees
In a large bowl, combine almond flour, flax, coconut flour, 1/4 cup sweetener, baking powder, baking soda, salt, and cinnamon; whisk to combine and break up any lumps.
In a separate small bowl, beat buttermilk, eggs, coconut oil and maple flavor together. Stir wet mixture into dry mixture; mix just until combined.
Heat a 10-inch ovenproof nonstick skillet over medium high heat until hot. Spray or brush pan with coconut oil. Pour pancake batter into hot skillet; top with sliced strawberries or blueberries and sprinkle with remaining 1 tablespoon sweetener. Cook on stove top for about 2 minutes. Place skillet into preheated oven and bake for about 25 minutes or until pancake is cooked in the center and doesn't jiggle when gently shaking the skillet. Let set in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with sugar free maple syrup or additional berries, if desired.
**WARNING: Many sugar free syrups contain xylitol. It is deadly to pets -- do NOT share any foods containing xylitol with your pets. Also be careful when using any granular type xylitol sweetener (Swerve does not contain any xylitol).