Blueberry Pancakes
Gluten & Grain Free

Gluten & Grain Free

Dairy Free

Dairy Free

Suitable For Paleo Diet

Suitable For Paleo Diet

Blueberry Pancakes

4 Servings

15 mins

Easy

Making our scrumptious Easter platter? Our Blueberry Pancakes are a must make! The gorgeous burst of the Blueberry as you nibble on them is such a treat. The kids love these stacked up in a big pile with some coconut yogurt and maple syrup as well as on a sharing platter like this.

IngredientsMethod

Ingredients

3 large eggs
1/4 cup organic soya , coconut or almond milk (I used soya)
Zest of 1 lemon
1/2 cup almond flour
2 tbsp coconut flour
1/2 tsp baking powder
1 tsp cinnamon
Pinch of salt
1/4 cup fresh or frozen wild blueberries (I used frozen)
Coconut oil, for the pan

Method

  1. Mix wet ingredients in a bowl: eggs, milk, and zest.
  2. In another bowl mix together dry ingredients: almond flour, coconut flour, baking powder, cinnamon, and salt.
  3. Combine wet and dry ingredients.  Mix until just combined - mixture will be thick.
  4. Gently fold in blueberries.
  5. Heat a non-stick greased pan over medium-low.  Spoon in 2-3 tbsp of batter per pancake.
  6. Cook for 2-3 minutes per side - flip when bubbles form and edges look set.  Lower heat if browning too fast.
  7. Serve warm with a drizzle of maple syrup, extra blueberries or blueberry coconut yoghurt.

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