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It’s one of my favorite times of the year…Berry season! AKA the only time you should eat berries – in moderation, of course. So, to celebrate all the season has to offer, I came up with a tasty pancake recipe to add to your summer brunch table.

You see, even when abiding by the rules of a healthy diet, like that outlined in The Plant Paradox, you deserve something sweet, decadent, and a little over the top.

When it comes to indulgent breakfast dishes, I’ve always had a favorite – blueberry pancakes. Not only are blueberries among the tastiest of berries, they’re great for your health.

The power of the blueberry

Blueberries happen to be one of the most nutrient dense fruits on the planet, and when they’re in season (June-late July), they’re wonderful for your health. They’re packed with a significant amount of your daily fiber, vitamin C, vitamin K, and manganese.

Furthermore, blueberries are tiny polyphenol powerhouses. Turns out, they have one of the highest antioxidant concentrations of any commonly consumed fruit or vegetable.1 Among the many benefits of antioxidants is their ability to help fight free radical damage – that’s the kind of cellular damage responsible for many of the visible signs of aging.

Also, recent studies have shown blueberries have positive effects when it comes to improving your memory.2 One reason for this could be the polyphenols in blueberries gathering in areas of the brain that are essential for proper brain function.

Finally, they’re great for your heart. One recent study shows blueberries were able to help lower blood pressure.3 This could mean a great deal of good for those dealing with heart health concerns.

Just remember – fruit is nature’s candy, so enjoy it… in moderation.

So now that we’ve covered some of the reasons blueberries are so good for you – let’s get baking the delicious…

Dr. G’s Wheat-Free Blueberry Pancake.

Now, since this treat is Plant Paradox-friendly, there are a couple of differences between this fluffy flapjack and the kind you’d find at IHOP. First off, I ditched that nasty wheat flour.

And, guess what – this pancake is so delectable, you won’t need to douse it in maple syrup. A good thing too, because all that does is turn your breakfast into a sugarbomb.

Now, if for some reason you’re not into blueberries, you can simply take them out – your pancake will still taste great, thanks to the delicious mix of lemon, vanilla, and coconut.

Ooh, one more thing and then we’ll get baking, I promise. You’re not going to dirty your kitchen making this breakfast treat because you only use 2 dishes to – the blender and a pie tin.

Watch my cooking demo here:

 

The Plant Paradox Approved Pancake Recipe

What you need –

  • 2 large omega-3 eggs
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 teaspoon vanilla
  • 1 Tablespoon coconut oil
  • 5 drops liquid stevia
  • 4.5 oz coconut yogurt or goat’s milk yogurt
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • ¼ cup blanched almond flour (not almond meal)
  • ¼ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/3 cup fresh or frozen wild blueberries

What to do –

1. Preheat oven to 350 degrees. Lightly spray an 8-inch pie pan with olive oil.

2. Place all ingredients except for blueberries in a high speed blender and blend until smooth.
Pour batter into pan and sprinkle evenly with blueberries.

3. Bake until golden brown around the edges and firm in the center – about 25 minutes. It’s the perfect amount of time to set the table, wash the dishes, and feed the dog.

4. When the pancake is done, remove from oven and let cool to room temperature before serving – it should feed 2-4 people easily.

It’s really so easy. Blend, bake, and serve.

So, the next time you want to feed someone you love a special breakfast (how about for Father’s Day, hint hint) – feed them something that loves them back… delicious, wheat-free blueberry pancakes.

Always looking out for you,

 

Dr. Steven Gundry

Sources:

1. Wolfe, Kelly L. et al. “Cellular Antioxidant Activity Of Common Fruits”. N.p., 2017. Print.
2. Krikorian, Robert et al. “Blueberry Supplementation Improves Memory In Older Adults†”. N.p., 2017. Print.
3. Basu, A. et al. “Blueberries Decrease Cardiovascular Risk Factors In Obese Men And Women With Metabolic Syndrome”. N.p., 2017. Print.

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