Author Notes
I have recently been practicing breakfast recipes for holiday family get togethers. This one is adapted from an excellent cook I know and I am so happy to share it. It is healthy, indulgent, and incredibly crowd pleasing all in one! Chocolate, blueberries, zucchini, coconut ..may I say more? —Dee
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Ingredients
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1 tablespoon
ground flax seeds
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1 cup
full-fat, unsweetened coconut milk
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1/3 cup
oat flakes (quinoa flakes are a great gluten-free option)
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1/3 cup
millet flour
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1/3 cup
buckwheat flour
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pinch
sea salt
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1
egg
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1.5 tablespoons
maple syrup
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1 tablespoon
coconut oil warmed to liquid, (plus more for the pan)
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1
medium zucchini, finely shredded
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1 cup
fresh/frozen blueberries
Directions
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In a bowl, mix coconut milk and flax seeds well. Set aside
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In a large bowl, combine flours, oats, salt, and chocolate.
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In a medium bowl, beat the egg with maple syrup until creamy and doubled in volume. Pour the milk and chia mixture into the large bowl with flours. Mix well.
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On medium heat, warm a skillet with a small amount of coconut oil. Ladle 1/4 cup of the batter into the pan to form 4 inch pancakes.
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Scatter blueberries on top of each pancake and gently press into the batter with a spatula. Cook until bubbles form ( about 1 minute). Flip the pancakes and cook for another minute, or until golden.
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Serve with maple syrup, berries, yogurt, or coconut whip cream (see other recipe)
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