1.25 Cups Whole Wheat/ Rice or Quinoa Flour (if gluten free is desired)
2 tsp Baking Powder (without aluminum)
1/4 tsp Sea salt (I use Himalayan pink sea salt)
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg (optional)
2 tbsp Virgin Coconut oil
1/3 Cup Water
1 to 1.25 Orange Juice ( I make freshly squeezed orange juice)
1 tsp Natural Vanilla Extract
1 Cup Frozen or Fresh Blueberries (can use other berries instead)
How to Whip ‘Em Up! (makes around 8 pancakes, depending on size)
In a large bowl, add baking powder, salt, nutmeg and cinnamon and flour. Add the liquid ingredients and mix until smooth. Add blueberries and mix them in.
Grease your hot skillet with coconut oil and pour about 1/3 cup of batter onto it.
Cook each pancake for one to three minutes on the first side, until bubbles appear in the middle and the edges are firm. Flip when the underside seems solid. Let cook another minute or two and voila! You have tasty, nutritious pancakes! *Remember not to ruin this healthy meal with diabetes-promoting table syrup and be sure to use just a touch of mineral-rich real maple syrup to dip your forkfuls into!