Blueberry Pancakes
10 PREP
COOK
PREP TOTAL
6-8 COOK SERVES TOTAL
SERVES
This recipe can be made super fast in a Vitamix or high speed blender. If you don’t have one, whisk it really well in a bowl to give your arm muscles a good workout!
Ingredients
½ cup almond meal flour (firmly packed) 2 tblsp coconut flour ½ tsp baking powder 2 eggs ½ cup coconut milk (or other preferred milk) ½ cup blueberries, fresh or frozen Butter for cooking in pan
62 Peninsula Kids – Winter 2021
Method
1. Place all ingredients except blueberries in your blender and mix until a thick batter forms. Alternatively, place in a large bowl and whisk until similar consistency is achieved. 2. Mix blueberries through batter. 3. Melt butter in heated frying pan and pour spoonfuls of mixture (around 10cm) into hot pan. The smaller they are, the easier they are to flip without breaking. 4. Wait until pancake has lots of bubbles and looks firm before flipping. Cook on second side a few more minutes then remove from heat. 5. Melt extra butter in pan before each new batch to ensure no sticking. Turn heat down so they cook well without burning. 6. Serve with warmed berries and whipped cream/coconut cream plus add some sugar free maple syrup for even more indulgence.