Not all breakfasts are created equal. Finding something that helps you begin your day with a full, satisfied belly is an important part of getting your energy up so you can hit the ground running. Choosing a healthy breakfast has its many benefits. It’s been shown to improve concentration, provide more strength and endurance for physical activity, and lower cholesterol. If you’re in a breakfast rut, I have just the thing…Lemon Blueberry Pancakes! Made with whole grain flour, rolled oats, blueberries, lemon juice, chickpeas (yes beans!), and more. These pancakes have all the elements of a healthful, delicious, nutrient-dense breakfast.

photo-16

LEMON BLUEBERRY PANCAKES

inspired by Sharon Richter’s Pumpkin Protein (Tofu) Pancakes

dairy free, vegan, gluten free
Yields about 14 pancakes

Ingredients:

  • 1 cup oat flour
  • 1 cup whole wheat or brown rice flour (to make gluten free)
  • 1/2 cup almond meal
  • 1/4 cup rolled oats
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. pink Himalayan salt
  • 1/2 tsp. ground cinnamon (optional)
  • 1 flax egg (1 Tbsp. ground flaxseed + 2 Tbsp. water, whisk together and soak for ~5 min)
  • 2 cups almond milk
  • 1 tsp. vanilla extract
  • 1 Tbsp. lemon juice
  • 1 Tbsp. almond butter
  • 1/2 cup chickpeas, rinsed and drained (silken tofu also works)
  • 1/4 cup unsweetened applesauce
  • 1/3 cup blueberries (fresh or frozen – if frozen, set out to thaw or run water over
  • 1 tsp. lemon zest (optional)

Directions:

  • Combine the dry ingredients (flour, almond meal, oats, baking soda, baking powder, salt and cinnamon) in a large bowl.
  • In a blender or food processor, combine liquid ingredients (almond milk, vanilla extract, lemon juice, almond butter, chickpeas, and apple sauce), and blend until smooth.
  • Pour the liquid ingredients into the dry ingredients, add blueberries and lemon zest (if desired) and stir until just combined. Note: If using frozen berries, the pigment will bleed into the batter to make blue pancakes 🙂
  • Using a large skillet, warm to medium heat and lightly spray with desired oil, or use nonstick skillet and no oil.
  • Place 1/8 cup of batter on skillet.
  • Cook until bubbles appear in batter (~2-3 minutes)
  • Flip pancake and cook for another 2-3 minutes, until golden brown.

Enjoy!

Coach Jentry

Gumsaba Outdoor Fitness Class schedule Thursday 3/5/15

5:30AM Sunrise Danville Womens only class – Coach Briana – Full Body HIIT

5:30AM Sunrise Danville Mens only class – Coach Michelle – Upper Body + Core Strength 

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Full Body HIIT

9AM Sunshine Walnut Creek Womens class – Coach Briana – Full Body HIIT

9:35AM Rose Court Co-ED – Coach Michelle – (private class) Full Body HIIT Course

11:00AM Cytosport HIIT Training – Coach Briana (private class) 

12:00PM Cytosport Power Yoga – Coach Jentry (private class)