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
- ¼ cup water
- ¼ cup Swerve Sweetener
- 1 tablespoon lemon juice
- ¼ teaspoon xanthan gum
Blender Pancakes:
- 6 large eggs
- 1 cup water
- ⅓ cup Bob's Red Mill coconut flour
- 3 tablespoon Bob's Red Mill chia seeds
- 3 tablespoon Swerve Sweetener
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon 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 tablespoon 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.
Grace Cooper says
For a good filling breakfast, what do you eat with the two pancakes other than coffee?
Deborah says
Carolyn, *thank you*! I made these for my sons – the basic pancake recipe, adding dark chocolate chips and letting them have maple syrup. My 4 year old is so fussy – he doesn’t eat eggs, cheese, or fish, he’ll only eat chicken and meat in 3 specific meals, and he doesn’t eat a single vegetable. All he wants is carbs. Both my kids are slim and healthy, but I know that that can change, and I want them to eat nutritiously, and it’s a losing battle with my 4 year old. I often make them ‘regular’ pancakes because other than the flour, they are made with healthy ingredients but this recipe doesn’t even have that flour and they both polished them off. So I can think of their bodies working today on coconut and chia and eggs and be happy about sending them off to kindergarten/school…
Carolyn says
Hey, that’s wonderful to hear! And I know what you mean, my kids like their carbs and I am always trying to cut them back.
Scott Coutts says
Hi – I have been using the blueberry topping on my low-carb cheesecakes for a while now and decided to try the pancakes today and they were great…! They were a bit thin however, perhaps because I used extra large eggs instead of large eggs. Next time I will try to adjust by using one fewer egg and upping the coconut flour some or by adding a bit of almond four if necessary. (I didn’t have chia seeds so I used Bob’s Red Mill whole ground flaxseed meal.)
Cheers
Elyse says
I have been looking for the perfect coconut flour pancake for some time now. This is definitely it! Thanks so much.
MaryPat says
This was my first foray into chia seeds, and this recipe is on point! The pancakes were beautiful & light, the blueberry sauce just put them over the top. Well done! My husband was surprised that I used chia seed–ch ch ch chia! But when I told him about the protein & omega 3s, he was on board, Thank you for this recipe!!! 🙂
Carolyn says
So glad you liked them!
MaryPat says
As I was making this recipe again this morning it occurred to me that I could measure all the ingredients in the blender container the night before & leave in the fridge overnight. I’m not a morning person, so this would be pre-coffee safe.
Also, I do the blueberry syrup in the microwave in a sauce jar–less dishes. ?
Carolyn says
Great tips, thanks!
Mandy says
Will the chia seeds turn to into a powder in the blender? My son will NOT eat any kind of nuts or seeds.
Carolyn says
yes, mostly. You really won’t notice them at all.
Kathleen says
These sound wonderful and will try them for New Years! We are on low carb/no carb and am really excited to find you and your site! Thanks for the recipes and tips.
Carolyn says
Hope you enjoy them!
Larissa says
Can I substitute chia seeds for sometjing else? I have almonds and cashews at home, pumpkin seeds and sunflower seeds and some cashew flour as well. Would any of these work? (I’m a terrible cook!!)
Carolyn says
You could just sub in the same amount of cashew flour. That should be fine.
Julia says
Shut the front door!! These are fabulous! I just made these and they turned out perfect☺️. This diabetic chick has been on the search for an excellent LC pancake recipe and this is it! The blueberry syrup is awesome too! Thanks so much for sharing your recipe
Carolyn says
So glad I could help!
Malainie says
No wild blueberries here in New Mexico. But I can get organic blueberries in the store! This looks great! I always like to use a dollop of sour cream instead of butter, when I use blueberry syrup on pancakes.
Jana says
I made these this morning for husband and I and we were VERY impressed… I just had to come tell you. That blueberry syrup put it over the top… yum yum yum. I just can’t believe how good these were! Definitely going to make this a weekend tradition at our house… and maybe weekday, because let’s be honest, these took hardly any time (thank you) and tasted amazing (thank you again). 🙂
Carolyn says
Thanks for the wonderful feedback, Jana!
Rachel says
I’ve tried coconut flour pancakes before, but these are the best ones I’ve ever made. They hold together great and don’t taste eggy. My husband is out of town so I ended up eating about 2/3 of the recipe (
Rachel says
Judith says
For anyone who is sensitive to the egg taste, I cut the egg amount in half and then added extra milk. I also added a touch more baking powder but may not have needed it. They turned out perfect, beautifully light and fluffy and I am so happy to have this recipe.
cathy says
When you cut the eggs by half do you know how much extra milk you added? I am not an egg fan so any chance to get rid of any eggy-ness is great :)…..
Judith says
I mixed up the dry ingredients and put ’em in a jar. This morning I just measured some out and added to the wet ingredients. Today I added cinnamon to the pancake. Delicious!
Denise says
I love these pancakes! The first batch were more like crepes, but I found the cakes rose and got fluffier the longer the batter sat. BTW – A couple of leftover cakes with a little almond butter made a tasty sandwich .
Gina says
Bob’s is my favorite, hands down, for alternative flours. They all work so perfectly every time and these pancakes look like a testament to that! Love wild blueberries so so much 🙂
Dity says
Thanks Carolyn!
These were delicious. Mine didn’t rise quite like yours. Maybe because I used agave syrup as the sweetener?
Eve says
These are absolutely great!! I would serve these to anyone!
Thank you very much, weekend mornings are going to be even better! 🙂
Carolyn says
So glad you liked them!
Judith says
I made these for breakfast but just sprinkled the blueberries over the batter after it went in the pan. I also used ground chia/flax that I grind each week and use for recipes/toppings. Really the best LC pancakes ever. Thanks again!
Deborah says
Happy thoughts to your dad for a fast and full recovery!!
I used coconut flour for the first time ever this week, and I’ll admit I was leery at first. But wow – I was completely proved wrong!! I can’t wait to try these, now!