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These are not your Grandma’s pancakes! This is a perfect Saturday morning breakfast treat packed with antioxidants to boot. Your kids will love them too! Dr. Josh Axe walks you through his signature Pumpkin Blueberry Pancakes on this episode of Transform Your Kitchen.

Ingredients:
1 tbsp. organic, grass-fed butter, ghee, or coconut oil
2 organic, free range eggs
1/2 c. organic coconut milk
1/2 c. organic canned pumpkin
1 c. organic gluten free pancake mix
1/2 c. organic fresh or frozen blueberries
1 tsp. organic cinnamon
1 tsp. organic vanilla extract

Directions:
Heat butter, ghee, or oil in skillet on stove on medium/high heat.
Combine wet ingredients in a bowl (except blueberries).
Whisk in dry ingredients carefully to avoid clumping.
Stir in blueberries.
Heat Coconut oil in pan over medium heat.
Pour approximately 1/3 cups of batter per pancake until pan is full.
Cook pancakes for about three minutes on medium heat, until bubbles form on top of batter and begin to pop. Flip pancakes and repeat cooking.
Serve warm with blueberries and maple syrup or raw honey.
Health Benefits:
Eggs: high quality source of protein. Egg yolks contains nutrients, such as choline and lecithin, and can help naturally lower cholesterol levels and cleanse arteries.
Coconut milk: healthy source of fat, contains CLA (conjugated linoleic acid), which helps the body burn fat and lose weight.
Pumpkin: full of beta carotene, powerful antioxidant, promotes eye and skin health
Blueberries: very high in antioxidants, vitamins, and minerals, great source of fiber
Gluten free flour: easier to digest, lower glycemic index