READY IN: 20mins
1⁄4 cupcoconut flour
1⁄4 teaspoonbaking soda
2tablespoonsalmond butter (or your favorite natural nut butter)
2eggs, slightly beaten
1⁄2 tablespoonhoney or 1/2tablespoonmaple syrup
1⁄2 mediumbanana, mashed
1⁄4 cupunsweetened vanilla almond milk
2⁄3 cup wild organic blueberries
2tablespoonspure maple syrup
Serving Size: 1 (170) g
Servings Per Recipe:2
Calories from Fat 125 g 43 %
Total Fat 13.9 g 21 %
Saturated Fat 2.3 g 11 %
Cholesterol 186 mg 62 %
Sodium 266.1 mg 11 %
Total Carbohydrate35 g 11 %
Dietary Fiber 3.6 g 14 %
Sugars 25.8 g 103 %
Protein 10.3 g 20 %
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.
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