• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Wellness
  • About
    • About
    • Books
    • Press
    • Privacy Policy
  • Work With Me
  • Suomi

My Berry Forest

Creative plant-based recipes from the magical berry forest

May 15, 2019 By Tiinatuuli 4 Comments

HEALTHY BLUEBERRY PIE BLENDER PANCAKES

Facebook0Tweet0Pin0LinkedIn0Print0

Healthy blueberry pie blender pancakes It’s Wellness Wednesday and I’m happy to share the recipe for these delicious healthy blueberry pie blender pancakes. They are gluten-free, vegan, thin, crispy and perfect for breakfast when you want something extra yummy and wholesome.

Jump to Recipe

Sugar-free, gluten-free, vegan

I’m currently on a 4 week refined sugar-free and gluten-free diet and I’m going to write more about my experiences later. I’m cutting back on all sweeteners except dates and other fruits, and even dates I’m keeping to a maximum of 2 a day on average.

Some grains are allowed on this gluten-free diet, but it still means that most of the flours I used to bake and cook with are out of the question.

Healthy blueberry pie blender pancakes I’m still cooking regular plant-based food for my family (like pasta, which my kids love), and will continue sharing all kinds of recipes on the blog…both refined sugar free and sugar containing recipes.

My kids request a drizzle of maple syrup on top of these pancakes and that’s totally okay. That’s what I’m going to add too after these sugar-free few weeks.

So I’m not going to quit sugar for good, because that wouldn’t be the healthiest choice for me. Restrictive diets are not my kinda thing. I’m the kind of person who wants wholesome pancakes one day, and sugary cake the next 🙂

It’s all about balance!

Healthy blueberry pie blender pancakes My go-to wholesome ingredients

Nuts and seeds

One food group I’ve been eating a lot more now on this sugar-free gluten-free diet is a variety of nuts and seeds. Nuts are the secret ingredient of this recipe too, making the pancake batter creamy. It also makes the batter easier to handle when cooking the pancakes.

The flavor is also very rich, which is no wonder because when the nuts are blended with the other ingredients, a silky and smooth nut cream is formed. Nut cream is amazing in sweet cooking and baking, but I use it in savory cooking a lot too to make creamy sauces and dips.

Buckwheat

I’ve fallen in love with buckwheat again! It’s what I used to eat a lot when experimenting with gluten-free vegan recipes about 4-5 years ago. Oats will forever be my number one love, but buckwheat is becoming a close second, because of it’s versatility.

I’m mostly using buckwheat as buckwheat groats which I soak overnight in a bowl filled with water. I drain and rinse the (slimy) groats well and use them in my smoothie or raw porridge.

Buckwheat flour is great too! I’ve already used it in veggie fritters, flat bread and now these pancakes.

Coconuts

I’ve increased my consumption of coconut foods too, especially coconut butter and coconut yogurt. They really are essential for me on this diet, because if I don’t eat these creamy fatty foods I won’t feel full.

Coconut butter is my new secret latte ingredient. A few years ago (or maybe it still is) there was a bulletproof coffee trend, which I didn’t jump on, because I was already avoiding animal products. A good replacement flavor wise for butter and MCT oil is coconut butter.

So this is my go-to coffee recipe: about 1/4 cup soaked and rinsed cashews, 1 tbsp coconut butter, water and good coffee to taste (depending on how strong you want it). I also add about 1/8 tsp ground cardamom and sometimes a date to make it more like a dessert coffee 🙂 I have this frothy latte every morning, and it tastes especially delicious with a yummy breakfast like these blueberry pie blender pancakes!

If you’re not in the mood for pancakes, here are my two favorite wholesome smoothie recipes:

Walnut buckwheat chocolate smoothie

Creamy strawberry nectarine smoothie

Healthy blueberry pie blender pancakes

Healthy blueberry pie blender pancakes

Tiina from My Berry Forest
These healthy blueberry pie blender pancakes are gluten-free, vegan, refined sugar free, thin and crispy and a lovely breakfast treat. NOTE: prep time doesn't include soaking time of nuts (overnight)
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine gluten-free, vegan
Servings 15

Ingredients
  

  • 1/2 cups nuts such as cashew and walnuts
  • 1/4 cups buckwheat flour
  • 1/4 cups blueberries I recommend wild blueberries if you can find them where you live
  • 2 pitted dates
  • 1/2 tsp ground cardamom
  • 1/4 tsp baking powder
  • 1/4 tsp Ceylon cinnamon
  • 1/8 tsp salt
  • 1/2 cups plant-based milk
  • Oil for cooking pancakes.
  • For serving: coconut yogurt and berries

Instructions
 

  • In the evening: Soak nuts overnight in a bowl filled with (filtered) water. You can leave the bowl over the counter overnight.
  • In the morning: Drain and rinse nuts well.
  • Blend all ingredients in a high-speed blender until silky smooth.
  • Warm oil in a pan and take about 1 tbsp pancake batter per pancake and spread the pancake so that it's very thin. Cook pancakes in medium-low heat for about 2 min per side (the second time might be only a minute).
  • Serve pancakes warm with coconut yogurt and berries.
Keyword blender, blueberry, blueberry pie, healthy, pancakes

ps. Myberryforest is also on Facebook!

 

 

 

 

 

related

Facebook0Tweet0Pin0LinkedIn0Print0

Filed Under: Breakfasts Tagged With: Vegan, blender recipes, blueberry, blueberry pie, cashews, clean eating, guten-free, healthy recipes, nuts, pancakes, wellness wednesday

Previous Post: « BANANA-FREE CASHEW RASPBERRY SMOOTHIE
Next Post: RAW BUCKWHEAT STRAWBERRY PORRIDGE WITH RHUBARB COMPOTE »

Reader Interactions

Comments

  1. Katie says

    May 16, 2019 at 6:16 pm

    5 stars
    Hello! Love following your blog! I’m in love with this pancake idea. I don’t tolerate buckwheat, so I was wondering if you think oat flour could work? I did try it this morning with a 1/4 cup of sprouted rolled oats and it was not a success, but thought maybe you’d have some tips for getting the right combination :). Maybe some chia seeds to get it to stick together.

    Reply
    • Tiinatuuli says

      May 17, 2019 at 11:30 am

      Hi Katie! Thank you so much for the lovely comment and good question! I haven’t tried this with other flours or grains yet, but my guess is that with oat flour you would need to add a chia or flax seed egg (exactly as you mentioned, too). These pancakes are very thin the trick is to let them cook properly from each side (with medium or low heat) so that the pancake is easier to handle & flip. These are definitely trickier than regular (wheat or similar) pancakes. I hope you will succeed with oat flour + chia/flax seed combo 🙂 Have a lovely weekend!

      Reply
      • Katie says

        May 17, 2019 at 2:35 pm

        I will play around with the oats and chia/flax egg and report back if I have success. Thanks for the quick response! Can’t wait to see what you post next! 😀

        Reply
        • Tiinatuuli says

          May 17, 2019 at 2:38 pm

          Oh noooo, it’s something with buckwheat… 🙁 But actually you can totally replace the buckwheat with oats or nuts 🙂 Will post it later today! Thanks so much again for reading my posts!

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search


Hello! Welcome to My Berry Forest, a happy place where I share my plant based recipes with you. More about me.

 


FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

Herkkuja kirja – 70 ihanaa vegaanista herkkureseptiä ja vegaanisen leivonnan opas nyt Adlibriksesta (klikkaa kantta)! My new vegan baking book is available in Finnish from Adlibris. Just click the cover!


My Berry Forest Cooking Club Newsletter

Want to join the coziest cooking club? Sign up to receive delicious recipes and friendly tips and talks straight from the forest.


My Berry Forest on Instagram

[instagram-feed]
Parhaat ruokablogit

feedfeed_Editor

Archives

  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • September 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015

Categories

  • All recipes
  • Breakfasts
  • Savory
  • Sweet
  • Snacks
  • Smoothies and drinks
  • Vegan ice creams
  • Vegan cheesecakes
  • Vegan basics
  • Wellness

Footer

[instagram-feed num=9 cols=9]

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

My Berry Forest Cooking Club Newsletter

Follow on Pinterest

Copyright © 2021 · my berry forest

  • enEnglish
  • fiSuomi (Finnish)