Saturday, June 1, 2013
Coconut Flour Blueberry Pancakes
In fact, now when I share baked goods and treat recipes I'm much more inclined to describe them as grain-free than paleo. I figure it's more accurate, as I will agree with the diehards that cavemen most certainly didn't eat cookies (they didn't use a microwave or have bottled condiments of any kind, but let's not start the debate...)
Anyway, my kids adore blueberries at breakfast time, so I wanted to whip up some pancakes. If you're allergic or trying to bake less with almond flour (I fall in the latter camp) I think these are worth a try. I had a little issue with my batter being too thin when I first started, so I'm adding the suggestion to allow it to sit to thicken up before trying to cook the pancakes.
Fluffy Grain & Nut-Free Blueberry Pancakes
3/4 cup coconut milk
1/4 cup melted Kerrygold butter or coconut oil
1/4 cup natural sweetener of choice (I used raw honey)
pinch of salt
1/2 cup coconut flour
1/2 cup arrowroot powder
1 tsp. lemon juice
1 tbs. baking powder
Combine eggs through oil/butter in a blender, processing until smooth. Add all other ingredients except blueberries, again running until smooth.
Allow batter to sit for 15 minutes.
Grease a griddle or skillet over low heat. Pour a little batter into the pan. Once bubbles begin to form, drop desired number of blueberries into batter. Allow to cook for one minute more, then flip and cook for a minute on the other side.