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.
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.
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!
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
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.
ps. Myberryforest is also on Facebook!
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.
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!
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! 😀
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!