Low-Carb & Gluten-Free Blueberry Pancakes
The research that really put blueberries on the health map, because it gained so much national attention, had to do with the exciting news that the berries seemed to slow and even reverse many of the degenerative diseases associated with an aging brain. ~SuperFood Rx
Inflammation and oxidative stress is involved in just about every major disease. When it comes to antioxidants and anti-inflammatory compounds, blueberries are the highest-scoring fruit. Not only do blueberries help combat the effects of aging, they have also been found to help neurons in the brain communicate with each other more effectively. When our neurons stop communicating or don't communicate very well, our memory is affected.
Blueberries, actually most berries, are an excellent low-carb fruit choice. A half cup is around 6 grams of effective carbs. A half cup of blueberries a day is what was used in the research on blueberries and brain health. Blueberries are on the “Dirty Dozen” list, and should be bought organic.
Makes 4-5 Pancakes or 1 Serving
- 1/4 c. Life Time Fitness All Natural Vanilla Whey Protein Isolate or Jay Robb Vanilla Egg White Protein
- 2 Tbsp. Bob's Red Mill Organic High Fiber Coconut Flour
- 1/4 c. Redwood Hill Farm Plain Goat Milk Yogurt
- 1 Large Organic Egg
- 1/4 c. + 2 Tbsp. Unsweetened Almond Milk
- 2 Tbsp. Organic Wild Blueberries
- 1/4 tsp. Rumford Aluminum-Free Baking Powder
- 1/4 tsp. Baking Soda
- Pinch of Celtic Sea Salt
In a glass Pyrex, sift together protein powder, coconut flour, baking powder, baking soda and sea salt and set aside. In a small bowl whisk together egg, yogurt and almond milk. Pour wet ingredients into dry ingredients and whisk well. In a non-stick skillet on medium heat, measure out scant 1/4 c. of batter. Sprinkle about 10 or so blueberries onto the pancake. When bubbles reach the surface and pop, flip over. Cook an additional 1 1/2 minutes. Repeat until you have 4-5 pancakes.