Because eating clean doesn’t have to be boring.
- 2 tsp plus 1 Tbsp grape seed oil
- 1 cup blueberries
- 1 cup rasberries
- 4 eggs
- 1 cup gluten free whole oat flour (or whole wheat flour)
- 2/3 cup 2% plain Greek yogurt
- 1/2 tsp sea salt
- Preheat oven to 350°F.
- Place the berries on a parchment-lined baking sheet (keeping blueberries and raspberries separate), and toss with grape seed oil. Bake for 20 minutes. Remove berries from the oven and scoop into two separate bowls.
- Heat a skillet over medium heat while you make the pancake batter.
- Combine the flour, yogurt, and salt in a bowl and mix well. In a smaller bowl, beat the eggs.
- Add the egg mixture to the dry ingredients, and stir to distribute evenly. Separate mixture evenly into 3 small bowls.
- Fold 1-2 Tbsp baked blueberries into one bowl of pancake batter, and 1-2 Tbsp baked raspberries into another, until desired consistency and color. *You may want to add a little extra flour if the constancy becomes too runny.
- Pour a Tbsp of oil in the skillet, and ladle small amounts of blueberry batter onto the pan (make any size you like!). Cook until bubbles form in the center of the pancake and the underside is lightly browned (2-4 minutes). Carefully flip and cook the second side until lightly browned. Remove to a plate, and repeat with the raspberry and plain batter. Top with the remaining baked berries.
I love serving these with a tsp of coconut sugar, and a dollop of 2% unsweetened Greek Yogurt, which gives the dish an unexpected burst of acidity.
My personal favorite ingredients:
*I prefer using 2% Greek yogurt here versus the 0%. One of the most pervasive food myths is the idea that consuming dietary fat makes you fat. But truthfully, consuming any macronutrient (meaning carbohydrate, protein or fat) in excess will result in weight gain. The fact is, fat adds a ton of flavor, and helps keep you full – so a little goes a long way. Enjoy!