Easy low carb blender pancakes packed with coconut flour and chia seed and topped with sugar-free wild blueberry syrup. A heart-healthy breakfast for National Heart Month!
This one goes out to my dad, who just had hip replacement surgery. Everything went very smoothly but of course, it is still major surgery and comes with all the associated concerns, pain and recovery. They told him he would be up and about walking within hours of surgery. And he was, if you count pushing a walker inches ahead of you and shuffling along behind it, while attached by a safety belt to your physical therapist in case you slip or fall. I know it’s not exactly the “up and about walking” my father was envisioning. And I think no matter how much you prepare for these things, they hurt more and wear you out more than you might expect. So here’s to my dad and his recovery, and his deep and abiding love of wild blueberries.
He really does love fresh wild blueberries with a passion. Every summer, our family gathers together up at a cottage a few hours outside of Toronto, right in the middle of Ontario blueberry season. I think he may have chosen this particular cottage because it’s located a half a kilometre or so down the road from a produce stand that sells wild blueberries. And he loads up on them. No matter what the cost, he buys the big, big basket and it sits on the kitchen counter for everyone to snack on. And when that’s gone, and it usually is within a few days, he buys another. And another. And lord have mercy on your soul if you come home from the grocery store with the big cultivated berries, because they just aren’t the same and he won’t even touch them. The man knows what he wants!
Of course, it’s February now and Ontario wild blueberry bushes are buried under many feet of snow. But it’s also National Heart Month and blueberries have plenty of anti-oxidants that help protect our tickers. So if you’re looking for a blueberry-filled heart healthy breakfast, you’re going to need to grab a bag of the frozen kind. Hey, if you’re boiling them into a syrup like this, it hardly matters. All that great wild blueberry flavour comes through loud and clear.
Pancakes are pretty easy to make as it is, but mixing up the ingredients in your blender make them even easier. No more lumpy pancake batter, and you can pour it straight onto your hot griddle. I wanted to develop a good, heart-friendly breakfast recipe for Bob’s Red Mill, and these blender pancakes seemed like just the thing. Bob’s coconut flour is one of my favourite ingredients for low carb pancakes, but it’s so dense and can get compacted in the bag very easily so it can be hard to get a smooth batter when mixing by hand. And if we’re going for heart health, the addition of Bob’s chia seeds can only help – they offer plenty of dietary fiber and anti-oxidants as well. They grind up nicely in the blender and add great texture to the pancakes. They are delicious with the blueberry syrup and I honestly think this may be my new favourite low carb pancake recipe. I can hardly wait to make it for my dad in the summer!
Chia Seed Blender Pancakes with Wild Blueberry Syrup
Ingredients
Blueberry Syrup:
- 1 cup frozen wild blueberries
- 1/4 cup water
- 1/4 cup Swerve Sweetener
- 1 tbsp lemon juice
- 1/4 tsp xanthan gum
Blender Pancakes:
- 6 large eggs
- 1 cup water
- 1/3 cup Bob's Red Mill coconut flour
- 3 tbsp Bob's Red Mill chia seeds
- 3 tbsp Swerve Sweetener
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Coconut oil spray for the pan
Instructions
Blueberry Syrup:
- In a medium saucepan over medium heat, combine blueberries, water, and sweetener. Bring to a boil and then simmer for 5 to 7 minutes.
- Remove from heat and stir in lemon juice. Sprinkle with xanthan gum and whisk quickly to combine. Let cool.
Pancakes:
- In a large, high-powered blender, combine the eggs, water, coconut flour, chia seeds, sweetener, baking powder, vanilla extract and salt.
- Heat a large griddle or skillet over medium heat and spray with coconut oil spray.
- Pour pancake batter into 4-inch circles and cook until bubbles begin to appear in the top of the pancake and the underside is set, about 2 to 3 minutes.
- Gently flip pancakes and cook until second side is golden brown. Repeat with remaining batter. Note: Batter thickens as it sits so you may need to use a cooking utensil to spread it into a circle for the last few batches.
- Serve with butter and blueberry syrup.
Notes
Saturated fatty acids: 4.15g
Total fat: 9.46g
Calories from fat: 85
Cholesterol: 186mg
Carbohydrate: 6.73g
Total dietary fiber: 4.89g
Protein: 8.84g
Sodium: 251mg Wild Blueberry Syrup makes 1 cup. Serves 8 (2 tbsp per serving). Each serving has 3.63 g of carbs and 0.78 g of fiber. Total NET CARBS = 2.85 g. Food energy: 16kcal
Saturated fatty acids: 0.02g
Total fat: 0.12g
Calories from fat: 1
Cholesterol: --
Carbohydrate: 3.63g
Total dietary fiber: 0.78g
Protein: 0.13g
Nutrition
Disclosure: This post is sponsored by Bob’s Red Mill. As always, all thoughts, opinions, recipes, photography, random tangents and incoherent rambling is my own.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Question – for the blueberry syrup would swapping out the Swerve for allulose turn out the same ? I’m just starting out learning how to use these products so not certain. I’m thinking doing 1/2 of each Allulose & Swerve.
Half each would be great!
Looking forward to trying this recipe. Can I use fresh blueberries instead of frozen?
Sure, fresh is fine!
Delicious, fluffy, tender
I enjoyed them with a sprinkle of lemon juice and syrup
Thank you Carolyn
I bless your father with full good health
This is our go to Sunday morning pancake recipe.
We haven’t tried the syrup yet but the whole family enjoys this, and I love the ease of throwing it all in the blender.
We use our griddle and egg/pancake rings.
Is the water a change to the recipe because I have been using coconut milk.
Thanks
These were great! Loved the blueberry syrup! Is the consistency of the batter supposed to be a little runny?
No, not runny at all so you may have needed a bit more flour.
I made this blueberry syrup to enjoy with your flax/coconut flour pancakes. Excellent. I love low carb pancake and waffle recipes, but the conundrum is always what to top them with. It just doesn’t feel like pancakes if it’s not a syrupy concoction. This did the trick, and was a perfect post-run treat.
Hi Carolyn, I was thinking of omitting the chia seeds, would the recipe still work right? Or should I use what I have in my fridge, golden flaxseed meal? Thaxks for your work. I really enjoy your stories and recipes.
oops, I mean thanks!
Should be okay. If you find it too thin, add a little more flour or some flaxseed.
I don’t have Xanthan Gum, can Guar Gum or Agar agar be used instead? I’m making the blueberry topping for a vegan keto cheesecake.
Guar gum can but I am not sure about agar agar, as I have never used it. I believe glucomannan is vegan and it would work.