Traditional pancakes paired with blueberries and vanilla bean! Fluffy, delicious and sweetened just right. When it comes to classic recipes I love making simple swaps for healthier ingredients. For this one, I chose coconut sugar, whole organic milk and avocado oil. Eating healthy doesn’t mean you have to avoid your favourite comfort recipes. Simple swaps go a long way!
My favourite healthy alternatives:
Sugars
- raw honey – antimicrobial and soothing
- maple syrup – high in minerals like zinc and manganese
- coconut sugar – lower on the glycemic index and has a great caramel flavour!
- dates – rich in fibre
Oils/Fats
- avocado oil – high smoke point and neutral in flavour
- ghee – great for digestion and high heat cooking
- coconut oil – best for medium/high heat
- grass-fed butter – great for high heat and baking
Diary/Nut Milks
- organic whole milk – healthy fat, rich in vitamin A, D, E & K, low glycemic response
- goat milk – easier for those to digest
- kefir – probiotic-rich
- homemade almond and cashew milk – simple ingredients (nuts + water)
- homemade hemp seed milk – high in omega 3s and protein
Using a standup mixer, whisk the milk, egg, avocado oil together. Next add flour, coconut sugar, baking powder, sea salt and vanilla bean powder. Mix together until well combined. Next fold in blueberries.
Using a pan add avocado oil and turn the stove burner to medium. Let warm up for 3 mins and then add 1/4C of the pancake mixture onto the pan. Let cook for 2 mins or until it begins to bubble on top and then flip and cook for another 2 mins. Serve with fresh blueberries, maple syrup or greek yogurt.
Makes 8-10 pancakes
Ingredients:
1 ¼ C milk
1 egg
3 tbsp avocado oil
1 ½ C all-purpose flour
2 tbsp coconut sugar
1 tbsp baking powder
¼ tsp sea salt
1 ½ tsp vanilla bean powder
1C blueberries
Optional:
fresh berries
greek yogurt
maple syrup
