These paleo, gluten free blueberry coconut flour pancakes are the perfect thing to whip up on a Sunday morning. They don’t take too long, so you’ll be enjoying them in no time flat.
This makes enough for one really hungry person, or two people if you have some other brunch items to nibble on.
I don’t have any kidlets, but I would imagine they might enjoy the bright blue tint of the pancake guts (I know I do – mother nature does it again!).
I didn’t add any sweetener, so they’re naturally sweetened with the blueberries and maple syrup (should you choose to add it), so they won’t spike your blood sugar. They’ve got some protein from the eggs, fibre from the coconut flour and healthy fats from the coconut oil.
Simple, nutritious, delicious – winning combo!
blueberry coconut flour pancakes
- 2 organic eggs
- ½ cup nut milk
- 1 teaspoons vanilla extract (the real kind!)
- ½ teaspoon baking soda (aluminum free)
- ¼ teaspoon pink himalayan salt
- ¼ cup coconut flour
- coconut oil for frying
- 1/3 cup organic blueberries (frozen if not in season)
Optional toppings: maple syrup (duh), coconut oil, nut butter
- Heat the pan to medium low while you prepare the ingredients.
- Crack 2 eggs in a bowl and whisk them up to make them nice and frothy.
- Add the milk, vanilla, baking soda and salt.
- Add the berries
- The last step is important – add the coconut flour right before you’re ready to cook because it will start soaking up the wet mixture.
- Plop about a teaspoon of coconut oil in the pan, once it’s fully melted start adding the batter. I usually use my ¼ cup to scoop the batter evenly.
- Once the pancakes start to bubble they’re ready to flip.
- As you cook you can keep adding a little bit of coconut oil at a time to keep the p-cakes from sticking to the pan.
- When the pancakes are ready to serve, top with a little more coconut oil, nut butter, and/or a wee little drizzle of syrup.