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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I am new to the Keto experience and looking for easy, satisfying ways to feed myself!
These were surprisingly good pancakes and the recipe actually did yield 12 pancakes!
The blueberry syrup is tasty however I had to add quite a bit of additional liquid to get it to pour like a syrup. I ended up blending it as well with additional water. Still good and i can add a few fresh berries if desired.
Please have your website designer STOP putting the social sharing icons down the left side of the page over all the copy . . . it is the MOST annoying experience and makes me want to stop using your site.
Thank you for listening . . .
Hi Susan. It’s your browser, not my blog. Please try a different one and you will probably not have that issue. Thanks!
Can I sub the coconut flour for chia flour?
No, that’s completely different and would be a gooey mess.
WOW!!WOW!!WOW!! just made these…..
FANTASTIC!!
I made these today. They were terrific. My husband cinnamon on and his and I didn’t. After I poured the batter in the skillet I sprinkled the cinnamon. Thank you for the recipe.
Thanks for letting me know. I have bookmarked for later.
There is no recipe here. I know its an old post and the link could have changed/broken. I see the story and the pics but no recipe. Just [amd-zlrecipe-recipe:329]
Could you pleasw adcise.
It’s not you. My site is having issues and we are trying to get it fixed ASAP.
These look so delicious! Is there anything I can substitute for the Xantham gum in the syrup? I don’t have any on hand.
You can skip it altogether but your syrup will be a little runny.
For a good filling breakfast, what do you eat with the two pancakes other than coffee?
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…
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.
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
I have been looking for the perfect coconut flour pancake for some time now. This is definitely it! Thanks so much.
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!!! 🙂
So glad you liked them!
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. ?
Great tips, thanks!
Will the chia seeds turn to into a powder in the blender? My son will NOT eat any kind of nuts or seeds.
yes, mostly. You really won’t notice them at all.
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.
Hope you enjoy them!
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!!)
You could just sub in the same amount of cashew flour. That should be fine.