Flaxseed is my new obsession! I always thought people just sprinkled flaxseed in their cereal and in smoothies to make them healthier but as it turns out, flaxseed can also replace or reduce the amount of eggs, oil and flour in many recipes. Beyond the fact that I am eating gluten free these days, I also have Type 1 Diabetes and I am always trying to find recipes that won’t make my sugar go crazy. I DO believe that carbohydrates and sugar are an important part of a balanced diet, but sometimes I want to pig out without my sugar going through the roof. Is that too much to ask for?!? Since I got diabetes in 2001, I’ve haven’t been able to enjoy a plate of pancakes without taking an insane amount of insulin so when I found out that I could use flaxseed to make pancakes without all of the added sugar, I was ecstatic. I really went out on a limb with this one and completely eliminated all-purpose flour from my recipe and these pancakes came our perfect! They are light and fluffy from the banana, baking powder and baking soda and packed with tons of flavor from the blueberries, coconut milk and coconut flakes. And I just love how hot cooked blueberries explode when you cut in to them, kind of like a runny egg. Every bite was packed with sweet blueberry flavor and fun texture from the coconut flakes. I topped my pancakes with pure maple syrup but you can also use pancake syrup, warm jam or butter. There is just no wrong way to eat these flaxseed pancakes!
Flaxseed Coconut Pancakes with Fresh Blueberries
makes 8-10 pancakes
1 ripe banana
1/4 cup ground flaxseed
1/4 cup coconut milk
1/4 cup coconut flakes
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp vanilla extract
1/2 cup fresh blueberries
1/4 cup pure maple syrup, optional topping
I placed a non-stick griddle over medium heat. You can also use a regular non-stick pan or a pan sprayed with cooking spray. I wanted the griddle nice and hot for the pancakes. In a medium bowl, I smashed the ripe banana with a fork.
I mixed in all of the remaining ingredients and whisked until combined. The texture of the batter was a bit thinner than what you expect from a regular pancake batter. I spooned 1/4 cup of pancake batter at a time on to the hot griddle and cooked for 2-3 minutes. When the tops were beginning to bubble, I added a few fresh blueberries to each pancake and flipped using a spatula. If the pancakes still feel loose when you try to flip them, wait another 30 seconds then flip. The pancakes sizzled when the blueberries touched the hot pan.
I cooked the pancakes for another 2 minutes then removed them from the pan with the spatula and placed them on a plate, blueberry side up, to cool slightly. If you bite right in to these hot blueberries, you will probably burn your mouth!
I piled up the pancakes, poured the maple syrup over the top and sprinkled with a few extra fresh blueberries. The crunch from the fresh berries adds some extra texture to the soft pancakes and the sweet maple syrup.
Then it was time to dig in! I ate every single pancake! I mean, I didn’t even leave any for my husband to taste. He doesn’t really like coconut anyways so he probably wouldn’t have wanted a pancake…right?!?
They were ALL MINE!