Blueberry Pancake Day

January 28, 2018

Picture of few pancakes with blackberries and sugar on wooden background

Some days you wake up in the morning craving a big plate of warm, fluffy pancakes, drizzled with fresh maple syrup. Who could resist? They’re a delicious breakfast staple. The only problem is, they’re not exactly a nutritious breakfast.

The good news is – they can be!

We adapted a recipe from for gluten-free, vegan, blueberry pancakes. These pancakes are easy to make and add an extra serving (or two) of fruit to your breakfast.

The biggest downfall of regular pancakes is that they’re full of refined white flour, which is essentially a “bad” type of starch. It’s “bad” because the wheat germ, which is the most nutritious part, has been stripped out of white flour.

Foods that are heavy in starch can cause your blood sugar levels to rise and fall drastically. This is why you might feel really full after eating a big bowl of white rice, then snack-y an hour later.

So the next time you have a hankering for pancakes, give this recipe a try.

It uses oat flour instead of white, which is a healthier alternative. The bulk of the pancakes are made up of bananas, so you’ll get some extra fruit. And the sweetness comes from the natural sugars in raw honey.

Find the original recipe here.

Blueberry Pancakes

1/2 cup oat flour

3/4 almond milk

1 tsp raw honey

1 small banana, mashed

1 tsp baking powder

1 tsp cinnamon

Optional: Sprinkle in 1/3 cup of fresh blueberries

Mix well in food processor. Top with fresh or frozen berries of your choice.

Hermes, Amanda. (2017, October 3). What Are the Bad Starches? Retrieved from
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