I am obsessed with pancakes right now. I wake up in the morning and I CRAVE them. I go out to brunch at a restaurant and I am totally dissatisfied with whatever I get because all I wanted was pancakes. I think part of the reason why I love pancakes so much is they give me a real sense of nostalgia. As a little kid I have wonderful memories of making them with my dad or making them with my best friend S's dad (he makes amazing apple pancakes). In the summer time when the house is full I usually get up early and make piles and piles of pancakes for all of my friends and family.
Anyway I love pancakes, and as I continue to try to make my favorite comfort foods healthier (I mean bathing suit season is coming up folks), pancakes have become my latest victim/obsession. I made these ones with ground flax seed for added fiber (to help keep me full) and greek yogurt to keep them light. Add blackberries and blueberries, and I was in heaven.
Those who know my family will see that these bad boys are thicker than the ones usually served at VNC&OB aka my parents house (we grew up on pancakes that were more of a crepe style). But fear not although these are thick I promise they are light and airy.
I threw these pancakes together in under 15 minutes, so if you have a little extra time one weekday morning try these bad boys out! If not, they are perfect for a weekend breakfast.
Black & Blue Pancakes
- 1/3 c GF flour
- 1/3 c ground flax seeds
- 1/3 c greek yogurt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 egg
- 1/2 tsp ground ginger
- 1 tbs agave nectar
- 1 tsp cinnamon
- 1/2 - 3/4 c cocoanut/almond/soy or cow milk
- 1/4 c blueberries
- 1/2 cup blackberries
- 1 tbs butter or cocoanut oil
- maple syrup or agave
In a bowl combine flour, flax seed, baking soda, baking powder, ginger, and cinnamon. Whisk till well incorporated. Make a well in the center of the dry ingredients and add egg, milk, and agave nectar. Whisk together, then fold in greek yogurt.
Melt butter or cocoanut oil in a medium sauté pan over medium heat. Once hot ladle 1/3 c of the batter into the skillet. Sprinkle with a handful of blueberries. Once bubbles appear and pop on the pancake (about 2-3 minutes) flip to the other side. Allow the other side to cook for 1-2 minutes. Repeat until you have all of the batter is gone.
Layer the pancakes with butter (if you roll that way). Serve with blackberries over the top and warm maple syrup.