Fluffy Coconut Flour Pancakes With Wild Blueberry Maple Syrup Recipes
FLUFFY COCONUT FLOUR PANCAKES WITH WILD BLUEBERRY MAPLE SYRUP
I was surprised at how tasty these were because they did not look or smell good before they were cooked, and I wasn't sure about the combination of ingredients. I didn't even make the syrup. Recipe courtesy of Ambitious Kitchen.
Provided by AmyZoe
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl whisk together coconut flour and baking soda and set aside.
- In a separate medium bowl, mix together the nut butter, eggs, honey, banana, and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together.
- Lightly coat a large skillet or griddle with coconut oil or butter and place over medium low heat. Drop about 3 tablespoons of batter onto the skillet. You may need to use a spoon to spread out the batter just a tiny bit. Smaller pancakes work best. Cook until bubbles appear on top and the edges are well cooked.
- Flip cakes and cook until golden brown on underside, 2 minutes.
- To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes.
- Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm pancakes immediately.
Nutrition Facts : Calories 292.1, Fat 13.9, SaturatedFat 2.3, Cholesterol 186, Sodium 266.1, Carbohydrate 35, Fiber 3.6, Sugar 25.8, Protein 10.3
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