Breakfast is an important meal in our house; this is one of my signature dishes. Both children and adults absolutely love these pancakes because of their moist inside and crunchy outside.  Any type of fruit can be substituted for the blueberries (strawberries, raspberries, apples, bananas). I’m not a hard-core gluten free person but I try to incorporate it where possible and in this case, the gluten free flour creates a unique fluffiness.  The flax seeds are used as an egg substitute because of their gelatinous quality; they also add some nutrition and a delightful crunchiness to the batter.

1  1/2 cups of gluten free pancake mix (I like “Pamela’s”, available at most health food stores)

1/2 cup of freshly ground organic flax seeds (you can grind it in a clean coffee grinder or classic blender)

3/4 cup of water or enough to get the consistency you like

1 cup of blueberries

Note: the mixture will become thicker the longer it sits, so you may need to add more water.  Don’t make it too runny, though, or it won’t cook properly.

Heat pan on medium-high and add butter to grease pan. It’s important to use high quality butter, not a chemical-filled margarine. If you are truly vegan, use vegetable oil.

I like to pour batter into small pancakes and then sprinkle blueberries on top before flipping, rather than add blueberries directly into the batter.

Cook until brown on one side, flip and repeat. 

Serve with maple syrup or make your own maple-butter yumminess by warming syrup and butter together.

Insanely delicious and nutritious.  Enjoy.