Best Blueberry Pancakes
Our family loves good pancakes! We have perfected a traditional, banana and even chocolate chip pancake but these babies are now at the top of that list. I am up to my eye balls with blueberries this month and I couldn't think of a better way to use them up. These pancakes are so fluffy and taste incredible. I am not really fond of the coconut flour pancakes that most paleo bakers use, but these have a combination of coconut and tapioca flour which gives them a very traditional texture and taste. I found this yummy recipe on one of my favorite blogs: paleomg.com and I highly recommend checking it out!
Ingredients:
Ingredients:
- 3 large eggs
- 1/2 cup plus 3 tbs almond or coconut milk
- 1 tbs raw honey
- 1/2 tbs lemon juice
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup fresh blueberries
Instructions:
- In a large bowl, whisk the eggs. Add the milk, honey, lemon juice, and vanilla and whisk until well blended. In a separate bowl mix together the coconut flour and tapioca flour, then add to the wet ingredients 1/4 cup at a time, while continuously whisking. Then mix in the baking powder and baking soda.
- Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3 inch pancakes into the skillet. Once holes begin to appear in the surface of a pancake, drop a small handful of blueberries onto it and flip it. The pancakes should cook on each side for 3 to 4 minutes. Repeat with the rest of the batter.
- Top with maple syrup or coconut butter, if desired.
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