Blueberry Pancakes
Recipe type: Treats
Serves: 6 pancakes
  • Pancake Mix:
  • 2 ¼ cups brown rice flour
  • ¾ cup ground flaxseed
  • 1 TBSP baking powder
  • ½ tsp celtic sea salt
  • 1 TBSP cinnamon
  • Mix and store in glass jar in your fridge or freezer for up to 4 months
  • Fresh Pancakes:
  • 1 ¼ cups pancake mix
  • ¼ cup apple sauce
  • 2 organic eggs
  • 1 TBSP virgin coconut oil
  • 2 TBSP raw honey
  • ½ cup dairy alternative milk (nut milk)
  • 1-2 cups blueberries (if frozen do not thaw first)
  1. Combine apple sauce, eggs, honey & nut milk in a large bowl.
  2. Add dry pancake mix and stir until smooth.
  3. Gently stir in blueberries.
  4. Melt 2 tsp coconut oil in a frying pan on low-med heat.
  5. Add small drops of batter and swirl pan.
  6. Flip the pancake over with a spatula when you see bubbles.
Super Syrup

Equal parts of:

Maple syrup
Virgin coconut oil
Flax oil

Pour into a jar and shake. Store leftovers in fridge.
Recipe by Kirstin's Cancer Care at