Recipe: Blueberry-Walnut Pancakes
Want pancakes, but not the guilt? These Blueberry-Walnut Pancakes from Functional Medicine Director Mark Hyman, MD, are grain-free, sugar-free and dairy-free. That means a guilt-free brunch is served!
Do you miss seeing a stack of pancakes on the brunch table? Now you don’t have to. These grain-free, sugar-free, dairy-free pancakes from Functional Medicine Director Mark Hyman, MD, are the perfect guilt-free treat. They’re easy to make, and the whole family will love them. Yum!
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3 large omega-3 eggs
¾ cup almond milk
½ tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
¼ cup roughly chopped walnuts
coconut oil, for greasing the skillet (about ¼ cup)
1 pint fresh blueberries
½ cup arrowroot
1 teaspoon cinnamon
Makes 2-3 servings.
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg
— Recipe courtesy of Mark Hyman, MD