Description
These paleo blueberry pancakes are made with coconut flour, lightly sweetened with maple syrup and filled with fresh blueberries.
Ingredients
Scale
- 3 large eggs
- 2 Tbsp avocado oil
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup water (or nut milk)
- 1/3 cup coconut flour (37g)
- 2 Tbsp tapioca flour (15g)
- 1 tsp paleo baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh blueberries
Instructions
- Combine the eggs, avocado oil, maple syrup, vanilla and water in a medium-sized mixing bowl. Whisk until smooth.
- Add in the coconut flour, tapioca flour, baking powder, baking soda and salt. Whisk until smooth.
- Let the batter sit for 5 minutes to thicken, then fold the blueberries into the batter.
- Preheat a frying pan on medium heat and grease with a bit of oil (I used coconut oil).
- Scoop about 1/4 cup of pancake batter from the mixing bowl and pour it onto the preheated frying pan. Cover with a lid and cook until bubbles start to form on top of the pancake.
- Remove the lid to the frying pan, flip the pancakes and continue cooking until done.
- Repeat until all pancakes have been cooked.