Healthy Blueberry Pancakes
Here is a healthy pancake recipe made from coconut flour and
almond milk.
INGREDIENTS
- 3 large omega-3 eggs
- 3/4 cup almond milk
- 1/2 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon chia seeds
- ½ cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup chopped walnuts
- Coconut oil for greasing pan
- ½ cup arrowroot powder
- 1 pint Organic Blueberries
Preparation
In a large bowl, whisk the
eggs and then add the almond milk, lemon juice, and vanilla. Whisk
until well blended.
In a separate bowl, mix together the coconut
flour, cinnamon, baking powder, baking soda, chia seeds, and arrowroot. Add
the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously
whisking. Once combined, gently fold in the walnuts.
Grease a large skillet and
place over medium heat. Once the skillet is hot, use a ladle to pour
3-inch pancakes onto the skillet. Cook until bubbles appear, then flip.
The pancake should cook on each side for about 2-3 minutes. Repeat with
rest of the batter. Add a tablespoon or more of coconut oil to the hot pane,
as needed.
Make a blueberry sauce by
simmering the blueberries in a small saucepan with 2 tablespoons of water
for 10 minutes before serving.
