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Saturday, January 18, 2014

Coconut Blueberry Pancakes

(paleo, gluten free, vegetarian)
Serves 4 

  • 4 whole eggs
  • 1 cup canned coconut milk(not coconut beverage)
  • 2 tablespoons pure maple syrup or raw honey
  • 2 teaspoons pure vanilla extract
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 3/4 cup blueberries(or 1/2 cup chocolate chips)
  • ghee or coconut oil for greasing the skillet
  • pure maple syrup to serve with 

1.  Mix together the milk, eggs, honey and vanilla in a medium-large mixing bowl.
2.  Mix together the coconut flour, baking soda and salt and then add to the milk and egg mixture.
3.  Fold in blueberries with a spatula 
4.  Pour the batter onto a well greased skillet set on medium heat. Form into pancake shapes(the thinner the better)
5.  Once the pancakes bubble on the top(about 5-7 minutes, flip over and cook other side until golden brown.
6.  Serve with pure maple syrup and more blueberries. 

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