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Blueberry Pankcake Recipe

Pumpkin Blueberry Pancakes Recipe

OHC, Blogs, Healthy Living, 0 comments
January 10, 2017

 

January is the time of year where many people improve their eating habits. Since breakfast is the most important meal of the day, what better way to kick off a healthier new year? Blueberries and pumpkin are both well known for being super foods with rock star cancer-fighting properties. Blueberries are rich in phytochemicals; this makes them one of the fruits richest in antioxidants which protects cells from free-radicals and damage. Pumpkin is a great source of alpha-carotene and beta-carotene, which are micro-nutrients that can fight cancer.

Total Time: 15 minutes

Serves: 4

INGREDIENTS:

  • 1 cup gluten-free pancake flour
  • 2 eggs
  • ½ cup coconut milk
  • ½ cup canned pumpkin
  • ½ cup fresh or frozen blueberries
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil

DIRECTIONS:

  1. Combine wet ingredients in a bowl (except blueberries)
  2. Whisk in dry ingredients carefully to avoid clumping
  3. Stir in blueberries
  4. Heat Coconut oil in pan over medium heat
  5. Pour approximately 1/3 cups of batter per pancake until pan is full
  6. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking
  7. Serve warm with blueberry and maple syrup

Source: https://draxe.com/recipe/pumpkin-blueberry-pancakes/

To learn more about reducing your risk of cancer or OHC’s cancer treatments, please browse our website and download our patient newsletters. Or call us toll-free at 1-844-424-6673.

 
 

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