Chia Blueberry Almond Pancakes
Jul 10, 2008 Certified nutritionist and New York Times best-selling author Brenda Watson is among today’s leading authorities on natural digestive care, optimum nutrition, and internal cleansing and detoxification. A PBS mainstay and national media presence, Brenda is dedicated to helping people everywhere achieve vibrant, lasting health. The Detox Strategy: Vibrant Health in 5 Easy Steps was recently released.
For a nutrient - rich boost, add whole chia seeds to: oatmeal, cereal, and yogurt; soups and stews; salads and salad dressings; beverages and smoothies; couscous, tabouleh and other sides; burgers and sandwiches; casseroles, pasta dishes and stir fry.
Ingredients:
1/2 cup almond flour
1 tbsp. buckwheat flour
2 tbsp. Ultimate Chialife
1 tbsp. baking powder
1 tsp. natural sugar substitute
2/3 cup almond milk
1/2 cup fresh blueberries
Natural maple syrup
Directions: Combine almond flour, buckwheat flour, chia seeds, baking powder, and sugar substitute in a large bowl. Slowly incorporate almond milk. Lightly coat a large skillet with cooking spray and heat over medium heat. Gently ladle the pancake batter into the skillet to make 5- to 6-inch rounds. Sprinkle blueberries onto pancake rounds. When bubbles begin to set around the edges and the griddle side of the pancake is golden, gently flip and continue to cook 2 to 3 minutes or until pancake is set. Remove from skillet and serve with maple syrup. Serves 2-3.
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