(paleo, gluten free, vegetarian)
Serves 4
Ingredients:
- 4 whole eggs
- 1 cup canned coconut milk(not coconut beverage)
- 2 tablespoons pure maple syrup or raw honey
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 3/4 cup blueberries(or 1/2 cup chocolate chips)
- ghee or coconut oil for greasing the skillet
- pure maple syrup to serve with
Process:
1. Mix together the milk, eggs, honey and vanilla in a medium-large mixing bowl.
2. Mix together the coconut flour, baking soda and salt and then add to the milk and egg mixture.
3. Fold in blueberries with a spatula
4. Pour the batter onto a well greased skillet set on medium heat. Form into pancake shapes(the thinner the better)
5. Once the pancakes bubble on the top(about 5-7 minutes, flip over and cook other side until golden brown.
6. Serve with pure maple syrup and more blueberries.
