Recipe Image

Servings:

Very Berry Pancakes

In order to keep the pancakes on a more healthy side, I went heavy on the flax meal, added silvered almonds, and used chickpea flour instead of wheat. This gives them a higher protein content and some heart-healthy Omega-3s.

Total Time

40min

4.0

1 Rating

Author: Girl Eats Greens

Servings:

Ingredients

•

3/4 cup

Fresh Strawberries , sliced

•

1 cup

Fresh Raspberries

•

1 cup

Chickpea Flour

•

1 cup

Unsweetened Almond Milk

•

1 Tbsp

Flaxseed Meal

•

1 Tbsp

Warm Water

•

4 Tbsp

Flaxseed Meal

•

4 Tbsp

Slivered Almonds

•

1 tsp

Baking Powder

•

2 Tbsp

Maple Syrup

•

1 tsp

Vanilla Extract

•

1 tsp

Simply Organic Cinnamon, Ground

•

1 dash

Salt

Cooking Instructions

Start by making your flax egg. Add Flaxseed Meal (1 Tbsp) to warm Water (1 Tbsp) and mix with a fork. Place in the fridge until you've assembled all the other ingredients.

In a bowl, add the Chickpea Flour (1 cup) , Flaxseed Meal (4 Tbsp) , Slivered Almonds (4 Tbsp) , Baking Powder (1 tsp) , Salt (1 dash) , and Simply Organic Cinnamon, Ground (1 tsp) .

In another bowl, mix together Unsweetened Almond Milk (1 cup) , Maple Syrup (2 Tbsp) , and Vanilla Extract (1 tsp) .

Add the flax egg to the dry mixture, and then add the rest of the wet mixture to the dry mixture and stir until everything is incorporated. Add the Fresh Strawberries (3/4 cup) and Fresh Raspberries (1 cup) the batter and mix gently just until they're mixed in.

In a slightly greased frying pan, skillet, or griddle. Place one scoop of patter into the pan over medium heat. Cook until the batter starts to bubble, then flip the pancake over for a few minutes until it's fully cooked.

Top with more sliced fruit and maple syrup. Eat immediately and enjoy!

Nutrition Per Serving

CALORIES

364

FAT

12.9 g

PROTEIN

14.7 g

CARBS

48.0 g