Blueberry & Lemon Pancakes
This hearty and healthy grain-free pancake is going to shake things up for break-FAST.
About this Recipe
By: Lisa Chilvers
This hearty and healthy grain free pancake is going to shake things up for break-FAST. It’ll give you the boost you need to feel energized. Coconut flour contains soluble and insoluble fibre, which means its good for going number two. The balance of this fibre, along with protein ensures:
- Controlled blood sugar
- No spikes in insulin
- Keeps you feeling full and satisfied longer
- Assists in controlling inflammation
- Helps you maintain a healthy weight
- 4 Eggs
- 1/2 cup Coconut Flour
- 1/2 cup Unsweetened Almond Milk
- 2 tbsps Coconut Oil (melted, divided)
- 1/4 tsp Baking Soda
- 1/2 cup Maple Syrup (divided)
- 1/4 Lemon (juiced, zested)
- 1/2 cup Blueberries
The Steps to Take
In a large bowl, whisk the eggs, coconut ﬂour, almond milk, and half of the coconut oil until combined.
To the same bowl, add in the baking soda, half of the maple syrup, lemon juice and zest. Once the mixture is smooth, fold in half of the blueberries.
Heat a large skillet over medium heat and add the remaining coconut oil. Once the pan is hot, pour the batter into the skillet, making each pancake about 3-inches wide. Work in batches being sure not to overcrowd the skillet.
Cook on each side for roughly 3 to 4 minutes, or until small holes begin to appear on the surface of the pancake. Repeat until batter is ﬁnished.
Top the pancakes with the remaining blueberries and maple syrup. Enjoy!
Leftovers: Refrigerate in an airtight container for up to ﬁve days. Freeze for up to two months. For best results, reheat in a pan with oil on medium heat or pop in the toaster if frozen. Serving Size: One serving is roughly two pancakes. Additional Toppings: Top with nuts, seeds, yogurt or nut butter. No Blueberries: Use strawberries, blackberries, or raspberries instead.
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