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!
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!
- 1 cup frozen wild blueberries
- 1/4 cup water
- 1/4 cup Swerve Sweetener
- 1 tbsp lemon juice
- 1/4 tsp xanthan gum
- 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
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In a medium saucepan over medium heat, combine blueberries, water, and sweetener. Bring to a boil and then simmer for 5 to 7 minutes.
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Remove from heat and stir in lemon juice. Sprinkle with xanthan gum and whisk quickly to combine. Let cool.
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In a large, high-powered blender, combine the eggs, almond milk, coconut flour, chia seeds, sweetener, baking powder, vanilla extract and salt.
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Heat a large griddle or skillet over medium heat and spray with coconut oil spray.
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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.
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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.
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Serve with butter and blueberry syrup.
Makes approx 12 pancakes. Serves 6 (2 pancakes per serving). Each serving has 6.73 g of carbs and 4.89 g of fiber. Total NET CARBS = 1.84 g.
Food energy: 149kcal
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
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.
