Gluten Free Blueberry Flax Pancakes

I love pancakes. When I started eating gluten free I quickly realized there weren’t very many options for gluten free pancake mixes out there so I toyed around with different recipes and came up with one that is nutritious and tastes great. 

1 cup almond milk
2 eggs (preferably free range organic)
3/4 cup brown rice flour
1/4 cup coconut flour
1/2 cup fresh blueberries
3 tbsp ground flax seeds (best to grind yourself)
1 tsp baking powder
1/2 tsp himalayan rock salt (extraordinary mineral count)

1. Grind flax seeds from whole. It is best to buy whole seeds and grind them because once the seed has been broken and is exposed to oxygen, heat and light the fats oxidize and go rancid, causing free radicals in the body when ingested.) A coffee grinder or magic bullet works great. If you grind more than needed keep in an airtight container away from light. 
2. Mix all dry ingredients together, add eggs, almond milk, and blueberries.
3. Heat a frying pan on medium heat. Coat in coconut oil.
4. Pour heaping tablespoons of batter onto the pan. Cook on one side until you see air bubbles forming on the top and then flip over and cook the other side. Top with maple syrup and you’re good to go.

Serves 2-4 people, depending on how hungry you are. 

This pancake recipe is low in cholesterol, high in fiber, omega 3 fatty acids and antioxidants.