This Low Carb Blueberry Pancakes Recipe is the perfect SuperFoods breakfast: Deliciously indulgent tasting, but super healthy. No one will know that they’re improving their heart health when enjoying this treat.
4 egg whites
2 full eggs
1/2 cup tofu
1 cup oatmeal
1/4 cup ground flax seed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar-free almond milk (optional)
1 cup blueberries
Place egg whites, eggs, tofu, oatmeal, flax seed, cinnamon and nutmeg in a blender or food processor.
Blend until smooth — around a minute.
Check the thickness. Consistency can vary depending on the eggs and tofu. To thin out the mixture, add some almond milk, a little at a time, until the batter looks like regular pancake batter.
Spray a pan with nonstick cooking spray, and heat a pan on the grill over medium-high heat. When the pan is hot — but not smoking — pour on the batter into cakes.
Drop blueberries onto the cakes. We like to pack them in, but go with your own taste.
When the pancakes get bubbly and slightly firm around the edges, flip them. Don’t worry if the first batch is a little light in color; you can put them back on right before serving and darken them slightly. Continue cooking until all the batter is gone.
Serve with any extra blueberries, and real maple syrup; you can also drizzle on honey or agave nectar instead.
- We prefer fresh, in season fruit, but frozen blueberries work just as well; you don’t even need to thaw them in advance, just put on the frozen blueberries and they will heat up as the pancake cooks.
- Swap out blueberries for sliced strawberries, raspberries, sliced bananas and walnuts, or any fruit that you love.
- This recipe is assuming you’re only eating pancakes with breakfast. If you’re serving turkey or chicken sausage with breakfast, then cut the recipe in half.
- These are awesome reheated the next day for a tasty treat at work.