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13) Coconut Flour Blueberry Pancakes

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 1/3 cup coconut flour
  • 1/3 cup unsweetened almond milk
  • 2 tbsp melted butter or coconut oil
  • 1 tbsp powdered erythritol optional
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh blueberries
  • Pinch of salt

Method
 

  1. Whisk eggs, almond milk, butter, erythritol, and vanilla until smooth.
  2. Stir in coconut flour, baking powder, and salt. Let batter rest 2 minutes to thicken.
  3. Fold in half the blueberries.
  4. Heat a nonstick skillet over medium-low and add a little butter.
  5. Drop 3 tbsp batter per pancake; cook 2–3 minutes each side until golden and set.
  6. Top with remaining blueberries.