Wild Blueberry Pancakes

My Wild Blueberry Pancake recipe combines the nutrient-rich foods, wild blueberries & almond flour!

Wild blueberries are reported to contain up to twice the antioxidants found in regular blueberries. They are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants, and unique phytonutrients with special detoxifying capabilities. Wild blueberries have a sweet and tangy flavor. I recommend adding a quarter cup of wild blueberries to your smoothie.

The ORAC score (antioxidant capacity) of wild blueberries is an incredible 9,621, which makes it one of the highest antioxidant foods.

Studies show that eating blueberries could help:

• Reduce some of the risk factors for heart disease (high blood pressure, high LDLs) (1).

• Improve cognitive function, memory & protect against neurodegenerative diseases (2).

• Promote bowel regularity and healthy digestion due to the fiber content (3.6 grams of fiber per cup) (3).
  

Almonds are known for being nutritious & satisfying, providing vitamin E, protein, fiber, magnesium, and monounsaturated fats. Not only do almonds offer protein, healthy fats, and fiber, they are also very low in carbohydrates, low-glycemic index, & gluten-free.

One cup of almond flour contains about 90 almonds and provides more than 100% of the daily requirement for vitamin E.

It’s super versatile and can be used in all kinds of baked foods. It packs a potent punch of nutrition, unlike a typical overly processed bleached wheat flour. I like to use almond flour when I make banana bread or these blueberry pancakes.

Wild Blueberry Pancakes

Cook Time: 20 mins | Servings: 4 pancakes

Ingredients:

• 2 ripe bananas

• 2 tbsp raw honey

• 1 tsp pure vanilla extract

• 1 teaspoon baking powder 

• 1⁄2 tsp sea salt

• 1⁄2 cup water or plant-based milk

• 2 cups almond flour

• 1⁄4 cup arrowroot powder/starch

• 2 tsp cinnamon

• Optional: a dash of nutmeg and ginger

• 1 tablespoon coconut oil

• 1 cup wild blueberries (or more for on top). I use frozen wild blueberries and defrost on the stove on low heat.

• 1⁄2 cup pure maple syrup  

Directions:

For the batter, blend the bananas, honey, vanilla extract, baking powder, and sea salt together with the water/milk until smooth.

Add the almond flour, arrowroot powder/starch, cinnamon and continue to blend until thick, even batter forms. You can add ½ of wild blueberries to the batter or just add on top.

To cook on the skillet: heat a little of the coconut oil in a large ceramic nonstick skillet over medium-low heat.

Prepare pancakes per usual. Use the back of a spoon to smooth the batter evenly into a circle. I recommend making them small, about 4 inches in diameter. Cook about 3 mins each side.

Top with wild blueberries and pure maple syrup! Let me know if you give it a try!⁣ Tag @AKFunctionalNutrition in your recipe.