Blueberry Coconut Pancakes

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Blueberry Coconut Pancakes
Looking for a dairy-free weekend pancake that is healthy?! This is it! I love putting in organic wild blueberries (frozen from Costco) they are so sweet you don't even need syrup! This a recipe from Nourishingdays and I have found it to be my favorite and the kids too!
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Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 3"inch pancakes
Ingredients
  • 4 Eggs
  • 1 cup coconut milk full fat
  • 1/2 cup coconut flour
  • 2 tsp vanilla extract
  • 1 tbsp honey or couple drops of liquid stevia
  • `1 tsp baking soda
  • 1/4 tsp Sea salt
  • 1/2 cup frozen wild blueberries I like Costco brand
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 3"inch pancakes
Ingredients
  • 4 Eggs
  • 1 cup coconut milk full fat
  • 1/2 cup coconut flour
  • 2 tsp vanilla extract
  • 1 tbsp honey or couple drops of liquid stevia
  • `1 tsp baking soda
  • 1/4 tsp Sea salt
  • 1/2 cup frozen wild blueberries I like Costco brand
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Instructions
  1. Whisk eggs with a beater for 2 minutes until frothy add in coconut milk, vanilla extract, honey and whisk together until combined.
  2. In separate bowl combine dry ingredients
  3. Mix dry and wet mixtures together and let sit for 5 minutes will get a little bit thicker
  4. Heat butter or coconut oil in frying pan add a couple of tbsps of batter to pan for each pancake 3-4 inches around when spread out. Sprinkle in frozen blueberries.
  5. Cook on medium to low heat until a couple of bubble form and then flip - watch them close they don't take long!
Recipe Notes

I have recently been topping ours with fresh fruit we have on hand (bananas, strawberries, etc) and a dollop of almond butter or farm butter. Enjoy!

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