Coconut Flour Blueberry Pancakes

December 14, 2015

So I got a little creative in the kitchen this weekend, and the result was pretty wonderful.

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It was Sunday morning, I was laying in bed while checking Instagram and thinking about what I wanted to make for breakfast (so typical).

Oatmeal? A smoothie bowl? Dolled up toast? Nothing in particular was calling to me. It wasn’t until I scrolled past someone’s Sunday pancake stack that I knew I wanted to mix it up and make some of my own.

I had coconut flour on hand from a recent recipe, and thought it would be perfect to incorporate into pancakes for something light and fluffy. I spent a few minutes on Pinterest searching for a recipe to use before deciding to wing it and make one up on my own.

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These pancakes were so simple and incredibly delicious. The combination of eggs, coconut oil, and coconut flour provide the perfect amount of protein/healthy fat to keep you full without the heavy feeling you’re left with after eating regular pancakes. They’re fluffy, slightly coconutty, and lightly sweet – the perfect combination!

Feel free to eat them plain, but I suggest topping them with nut butter, berries, banana slices, coconut butter, or pure maple syrup. Serve these up for your family or friends next weekend for a breakfast or brunch that is sure to please even the biggest of pancake fiends.

AUHI1495

Coconut Flour Blueberry Pancakes

Serves 2 as a main dish, but could serve 3-4 as a part of a bigger brunch

Ingredients:

  • 2 eggs
  • 1/3 cup egg whites
  • 1/3 cup coconut flour
  • 1/2 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • Cinnamon to taste
  • 12 drops of stevia (or an appropriate amount of your sweetener of choice)
  • 1 cup of blueberries (I used frozen)

Instructions:

  1. Crack the eggs in a medium mixing bowl and stir to combine.
  2. Add in egg whites, coconut flour, milk, and coconut oil, then stir until a batter forms.
  3. Stir in vanilla extract, cinnamon, stevia, and blueberries
  4. Heat a medium or large pan over medium. Coat with cooking spray.
  5. Pour batter in desired sized pancakes. Cook each side of the pancake for 3-4 minutes, or until golden brown.
  6. Repeat step 5 until all the batter has been used.
  7. Serve immediately with desired toppings.

When I made these, they yielded about 5 medium pancakes. Feel free to make them smaller or larger based on your preferences.

Enjoy!

XO, Bailee

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2 Comments

  • Reply Kimberly Garwood December 14, 2015 at 8:31 pm

    These look amazing! And they are gluten and dairy free! ☺

  • Reply Kimberly Garwood December 14, 2015 at 8:31 pm

    These look amazing! And they are gluten and dairy free! ☺

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