Blueberry Pancakes

Who doesn’t love pancakes? Made with heart-healthy avocado oil and antioxidant-rich blueberries, no one will ever say no to these!

I’m always looking for healthy alternatives when it comes to making comfort food. Sometimes, all a recipe needs is a little tweak to make it much better for our health. I’ve recently started using avocado oil for all its wonderful benefits. It reduces cholesterol and improves heart health. It’s also high in lutein and vitamins A & E, which are essential for eye health and lovely, glowing skin! Avocado oil may also reduce symptoms of arthritis and it’s full of disease-fighting antioxidants.

---

Makes eight 5” pancakes

Here’s what you’ll need:

• 1 large egg

• 1/2 cup all-purpose flour

• 1/2 cup whole wheat flour

• 3 tsp. baking powder

• 1/4 tsp. salt

• 3/4 cup milk or buttermilk

• 2 tbsp. avocado oil

• 1 tbsp. granulated sugar

• 1 tsp. pure vanilla extract

• 3/4 cup of fresh or frozen blueberries

• Extra avocado oil for cooking

• Maple syrup

Instructions:

1. Whisk egg in medium bowl until fluffy. Add flours, baking powder, salt, milk, avocado oil, sugar and vanilla extract. Mix well with spoon. Stir in blueberries (if batter is too thick, add a few tablespoons of milk).

2. Heat griddle or skillet over medium heat. Grease with avocado oil.

3. Pour about 1/4 cup of batter onto griddle for each pancake. Cook pancake until puffed and bubbles appear on the surface. Flip and cook other side until golden brown.

4. Serve with maple syrup and top with vanilla yogurt, if desired, for added protein!

If you’re short on time in the morning, batter can be prepared the night before and kept in the refrigerator. Avocado oil can be substituted for other oils as well.