What’s a more comforting weekend breakfast than pancakes? I love how easy they are to make and how greatly they’re appreciated by the people who get to enjoy them while leisurely reading the morning paper.
But what’s a dietitian foodie to do when serving a group of people whose special diets run the gamut from vegan to gluten-free to paleo? I’ll admit, it was a headscratcher. But it helped me come up with one of the tastiest breakfasts I’ve ever had!
These almond flour blueberry pancakes are paleo, vegan and gluten-free. They’re also appropriate for people on lower carb diets, as the only carbs come from fibre-rich “slow carbs” from blueberries.
They have a delightful nutty flavour and amazing texture. They taste just like blueberry muffins!
I top my pancakes with a drizzle of maple syrup because, hey, I’m Canadian and it’s my birthright! Also, maple syrup is lower on the glycemic index than sugar and has some antioxidants and minerals. And the flavour is so yum that a little goes a long way.
I made extras of these pancakes and ended up taking the leftovers as a snack to work the next day. They tasted just as awesome cold and without the syrup. Success!
Wishing you lots of healthy eats and life’s treats.