Gluten-Free Recipe: Blueberry Coconut Pancakes

For those mornings when you want a little something special for breakfast, but don't want to put a lot of time in. This is a huge crowd pleaser- young and old alike!  This flour-less wonder is not only gluten, grain, and refined sugar free, but it's low glycemic index, Paleo and GAPS approved, higher in protein, fiber, vitamins and minerals, and lower in carbohydrate and calories than conventionally made wheat-based pancakes. Coconut flour is a healthy, gluten-free alternative to highly processed, nutritionally devoid wheat flours. Chow down and feel great about it!

Blueberry Coconut Pancakes

Ingredients:

  • 2 Tbsp. coconut flour
  • 1/4 tsp. baking powder
  • 1 Tbsp. cinnamon
  • 2 eggs
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. coconut oil, melted
  • 1/4 cups coconut milk or water (almond milk also an option)
  • 5+ drops liquid stevia
  • 2 Tbsp. blueberries*
  • coconut oil or butter for cooking

*used freeze-dried blueberries.

Directions:

Beat eggs in a bowl. Add coconut oil, vanilla extract, coconut milk or water and stevia. Mix dry ingredients. Add dry to wet ingredients and mix. Add additional coconut milk or water by Tablespoonful if batter seems too dry or stiff, or add additional coconut flour by teaspoonful if too soupy. Heat coconut oil or butter in pan over medium heat. Drop batter by spoonfuls. Cook for approximately 2-3 minutes, or until bubbles start to pop on surface, flip pancake, and cook an additional 2-3 minutes or until firm and lightly browned to your liking.

Serve hot with organic butter or coconut oil on top.

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