This Top Chef's Healthy Blueberry Pancakes Recipe Takes Minutes to Make

Updated 09/16/18

There's nothing quite like the joy at seeing a stack of pancakes drizzled with maple syrup, especially on a chilly morning. It truly is a simple pleasure that never gets old. But rather than go out for breakfast why not cook them yourself at home. After watching Dawn Russel, founder of 8Greens and David Codney, head chef of the Peninsula Hotel, Beverly Hills whip up a healthy, blueberry pancake recipe in mere minutes, we're looking at making the stack a Sunday breakfast ritual.

Russel even admitted to us that she doesn't cook and yet even she can make these pancakes with her kids because they're that simple, and healthy too. Watch the video below as Russell and Codney create mouthwatering and nutritious pancakes that you can eat every day. Now, where's that whisk?

 

The Peninsula Hotel Beverley Hills Pancakes Recipe

Makes: 16 pancakes

Serves: 4

Ingredients:

2 tablespoons ground flaxseed

1/3 cup barley flour

1/3 cup *Spelt flour

1 cup and 2 tablespoons gluten-free all-purpose unbleached flour

2 tablespoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoon Himalayan salt

2 tablespoons brown sugar

2 tablespoons applesauce

1 tablespoon manuka +20 honey

3 large eggs, beaten

2 ½ cups low-fat buttermilk

2 tablespoons canola oil

1 cup rolled oats

Olive oil, for greasing

Blueberries

Maple syrup, to serve 

Directions:

Add flaxseed, barley, Spelt and all-purpose gluten-free flours to a large mixing bowl and thoroughly mix together. Add baking soda, baking powder and salt using a hand-held blender. 

Add brown sugar, applesauce, honey, eggs, buttermilk, and canola oil and whisk to incorporate. Add rolled oats and mix until thoroughly distributed through the batter, then stir in the water. 

Cook pancakes on a hot griddle or pan lightly coated with olive oil. Ladle ¼ cup batter onto griddle or pan. Sprinkle blueberries onto pancakes before batter sets.

Remove from pan and serve immediately with maple syrup.

Dawn adds; "We like to dip the pancakes bite by bite into maple syrup so the syrup does not disappear into the pancakes. Also, this is a trick to use less syrup, which is certainly not something I tell my little ones."

*Chef's note:
Spelt flour is a relative of common wheat that, when left unrefined, contains approximately 17% protein, 9% dietary fibre and 3% heart-healthy fats.

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