{Gluten and Dairy Free} Chia Seed Blender Pancakes with Wild Blueberry Syrup

All Day I Dream About Food has these heavenly pancakes she came up with. I think the photo says it all.  Comments in Parentheses are mine. I believe these would be considered Paleo.

photo from All Day I Dream About Food

Chia Seed Blender Pancakes with Wild Blueberry Syrup

Yield: About 12 pancakes and 1 cup of syrup

Serving Size: 2 pancakes and 2 tbsp of syrup

Ingredients

Blueberry Syrup:
• 1 cup frozen wild blueberries
• 1/4 cup water
• 1/4 cup Swerve Sweetener
• 1 tbsp lemon juice
• 1/4 tsp xanthan gum
Blender Pancakes:
• 6 large eggs (could try egg replacer!)
• 1 cup unsweetened almond milk (or other milk alternative)
• 1/3 cup Bob's Red Mill coconut flour
• 3 tbsp Bob's Red Mill chia seeds
• 3 tbsp Swerve Sweetener
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Coconut oil spray for the pan

Instructions

Blueberry Syrup:
1. In a medium saucepan over medium heat, combine blueberries, water, and sweetener. Bring to a boil and then simmer for 5 to 7 minutes.
2. Remove from heat and stir in lemon juice. Sprinkle with xanthan gum and whisk quickly to combine. Let cool.
Pancakes:
3. In a large, high-powered blender, combine the eggs, almond milk, coconut flour, chia seeds, sweetener, baking powder, vanilla extract and salt.
4. Heat a large griddle or skillet over medium heat and spray with coconut oil spray.
5. Pour pancake batter into 4-inch circles and cook until bubbles begin to appear in the top of the pancake and the underside is set, about 2 to 3 minutes.
6. Gently flip pancakes and cook until second side is golden brown. Repeat with remaining batter. Note: Batter thickens as it sits so you may need to use a cooking utensil to spread it into a circle for the last few batches.
7. Serve with butter and blueberry syrup.

Read more at http://alldayidreamaboutfood.com/2015/02/low-carb-chia-seed-blender-pancakes-with-wild-blueberry-syrup.html#RoCMkc8JFRzYZguf.99