Best Blueberry Pancakes

Best Blueberry Panckaes

Who doesn’t love pancakes? How about a pancake that provides a wide range of nutrition for your body and still tastes delicious? Try these best blueberry pancakes that I make for my family! This recipe makes 8 medium, medium-large pancakes.

Ingredients

Get a medium to medium-large mixing bowl out. Mix the dry ingredients first, then add in the we ingredients, and stir in the blueberries last. Fire up your favorite griddle or pan (my favorite for pancakes is this All-Clad Griddle found on Amazon and elsewhere) on medium. Use a spoon to ladle out the batter into the pancakes. Wait until they start to turn brown around the edges, turn the heat down to low, and flip them. Let cook for another 2-4 minutes and serve!

My family can’t get enough of these bluberry pancakes. And for syrup, if you are looking for low carb, we use just a little of the Lakanto Maple Flavored Syrup. And if you like butter, remember to get pasture raised or French/Swiss/Italian A2 protein butter.

And if you didn’t notice, these are low carb for those who are type 1 or type 2 diabetic, on a ketogenic diet (or Atkins), or simply looking to cut down on simple carbs which science is showing has seriously negative health effects.

Nutrition Info

From MyFitnessPal:

Ingredients Calories Carbs Fat Protein Sodium Sugar
Anthony’s – Blanched Almond Flour, 8 ounce 1,338 43 120 50 45 11
the Tiger Nut Company – Tiger Nut Flour, 2 ounce 247 0 13 3 0 0
Bulletproof – Upgraded Collagelatin, 1 tbsp 50 0 0 13 0 0
Bulletproof – Upgraded Brain Octane Oil, 1 tablespoon 128 0 14 0 0 0
Spices, cinnamon, ground, 1 tsp(s) 6 2 0 0 0 0
Generic – Organic Vanilla Extract, 1 tsp 10 0 0 0 0 0
Organic – Olive Oil Extra Virgin, 0.5 fluid ounce 270 0 0 0 0 0
365 – Almondmilk Unsweetened Vanilla Organic, 0.33 Cup 13 1 1 0 53 0
Organic pasture raised – Large egg, 2 egg 120 0 8 12 120 0
Organic – Fresh Blueberries (Net Carbs), 0.5 cup 42 7 0 1 1 8
Total: 2,224 53 156 79 219 19
Per Serving: 278 7 20 10 27 2

Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free

Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free

I am always working to make better tasting and healthier cookies for my family. Who doesn’t want a delicious snack that satisfies a sweet tooth while being packed with nutrition?

These peanut butter, chocolate chip cookies are my best ones yet. New to these from my earlier recipes is the substitution of Ghee for butter and the addition of powerful medium chain triglycerides from coconut oil, plus delicious peanut butter.

New Ingredients

Ghee

Ghee has been used in Indian cuisine for ages. It has a much higher smoke point than butter (485°F for ghee versus 302°F for butter) and has a long list of healthier attributes. According to The Times of India, “Lab studies have shown ghee to reduce cholesterol both in the serum and intestine. It does it by triggering an increased secretion of biliary lipids. Ghee is also good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients. Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.”

Medium Chain Triglycerides

Medium chain triglycerides (MCT) are something new to my cooking repertoire. My wife and I have used coconut oil before but not filtered MCT. According to the Cleveland Clinic Wellness, “They have been shown to lower weight, and to decrease metabolic syndrome, abdominal obesity, and inflammatory markers. They decrease appetite when taken with or before a meal and are quite palatable. MCTs, when taken during pregnancy, prevented obesity for children later in life. MCTs decrease triglyceride cholesterol levels and raise HDL (healthy) cholesterol, which causes the total cholesterol value to rise as well, but for a good reason. MCTs have an unusual chemical structure that allows the body to digest them easily. Absorbed intact, they are taken straight to the liver and used directly for energy. In this way, they are processed more like carbohydrates than like other fats.”

Peanut Butter

Peanut butter has been a favorite of mine since a childhood involving piles of PB&J sandwiches. Peanut butter is filling, relatively high fiber and protein, delicious, but has other beneficial attributes with which you might not be familiar. According to Prevention, “A serving of peanut butter has 3 mg of the powerful antioxidant vitamin E, 49 mg of bone-building magnesium, 208 mg of muscle-friendly potassium, and 0.17 mg of immunity-boosting vitamin B6. Research shows that eating peanuts can decrease your risk of heart disease, diabetes, and other chronic health conditions. One study published in the Journal of the American Medical Association found that consuming 1 ounce of nuts or peanut butter (about 2 tablespoons) at least 5 days a week can lower the risk of developing diabetes by almost 30%.”

Now back to the peanut butter, chocolate chip cookies.

Ingredients:

Directions

Preheat the oven to 350 degrees. Put everything in the mixing bowl except the butter. Then warm the ghee until liquid (I do it in a microwave safe ceramic dish) and pour over the ingredients in the bowl. Run the mixer blending thoroughly until it starts forming a nice dough ball. Put in refrigerator for a few minutes if you find the mixture too sticky to work with. Line a cookie sheet (or two) with parchment paper or butter the cookie sheet. I use a tablespoon and a half per cookie from a melon baller style cookie scoop. Bake for 13 minutes or brown to your liking. Move the cookies to a cooling rack for a couple of minutes and enjoy!

This recipe takes me about 15  minutes to prep and about 10 minutes for clean up in the kitchen. Makes 40-45 cookies, depending on size.

These are sweet and delicious and my family wipes them out quickly without feeling heavy or gross and they have minimal effect on blood sugars as all of the ingredients are no or low glycemic.

Nutrition Data

Calories Fat (g) Tot Carbs (g) Fiber (g) Sugars (g) Protein (g)
Whey 500 8 6 0 6 100
Almond 320 28 12 6 2 12
Peanut Butter 752 64 24 8 12 32
Sweetener 0 0 64 0 0 0
MCT Oil 126 14 0 0 0 0
Ghee 784 91 0 0 0 0
Baking Soda 0 0 0 0 0 0
Vanilla 19 0 1 0 1 0
Pecans 290 30 6 5 2 5
Walnuts 392 39 8 4 2 9
Choc. chips 140 10 16 4 12 2
Egg 72 5 0 0 0 6
TOTAL 3395 289 137 27 37 166
Per cookie 77 7 3 1 1 4

Assume 44 cookies per batch, data from labels and websites

Peanut Butter, Chocolate Chip Cookie
Peanut Butter, Chocolate Chip Cookie

Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies

Cookies cooling - ©Ethan Bearman 2016
Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies cooling – ©Ethan Bearman 2016

Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies

Chocolate chip cookies are delightful treat. So why not go for a lower carb, lower glycemic, gluten free version?

Preheat the oven to 350 degrees. Put everything in the mixing bowl except the butter. Then melt the butter (I do it in a microwave safe ceramic dish) and pour over the ingredients in the bowl. Run the mixer blending thoroughly until it starts forming a nice dough ball. Put in refrigerator for a few minutes if you find the mixture too sticky to work with. Line a cookie sheet (or two) with parchment paper. I use a tablespoon or so per cookie. Bake for 13 minutes or brown to your liking. Let stand for 5 minutes and enjoy!

Ingredients:

This recipe takes me about 10-15 minutes to prep and about 10 minutes for clean up in the kitchen. Makes 25-35 cookies, depending on size

These are sweet and delicious and my family wipes them out quickly without feeling heavy or gross.

An alternate method is to reduce the almond and gluten free flour to 1/3 cup and add a very ripe banana. That changes the cookies to have a little banana flavor added (duh), a lighter and fluffier texture, while adding the nutrition from a banana which I’ve also found to NOT spike blood glucose levels.

Calories Fat (g) Cholesterol (mg) Potassium (mg) Sodium (mg) Tot Carbs (g) Fiber (g) Sugars (g) Protein (g)
Whey 250 4 100 250 110 3 0 3 50
Almond 320 28 0 0 20 12 6 2 12
GF 240 0 0 0 30 52 0 2 4
Swerve 0 0 0 0 0 90 0 0 0
Dolcedi 84 0 0 0 0 20 0 20 0
Butter 813 92 244 27 653 0 0 0 1
Baking Soda 0 0 0 0 629 0 0 0 0
Vanilla 19 0 0 10 0 1 0 1 0
Walnuts 392 39 0 265 1 8 4 2 9
Choc chips 140 10 0 170 4 16 4 12 2
Egg 72 5 186 67 70 0 0 0 6
TOTAL 2330 178 530 789 1517 202 14 42 84
Per cookie 77.7 5.9 17.7 26.3 50.6 6.7 0.5 1.4 2.8
if 30 total                
Nutrition Information pulled from labels and caloriecount.com

Here is a clip of the pictures from making and baking the cookies: