COCONUT FLOUR PANCAKES WITH BLUEBERRY MAPLE SYRUP

Breakfast is one of my favorite meals because you can have a meal that tastes just like a dessert without any questions asked.  These Coconut Flour Pancakes with Blueberry Maple syrup are a prime example of just that!

For this recipe, I chose to use coconut flour because it is lower in carbs, packed with nutrients such as healthy fats, fiber, and protein, and it is also grain and gluten free! Beyond that, coconut flour makes for the fluffiest and most perfect pancakes you will ever see!  

Another fun facts is that blueberries are high in antioxidants, phytonutrients, potassium, and vitamin C.  Blueberries also help lower the risk for heart disease and cancer due to anti-inflammatory properties!

Keep reading for the recipe:

Ingredients:

• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 2 tablespoons natural peanut butter
• 2 eggs, slightly beaten
• 1/2 tablespoon  maple syrup
• 1/2 medium very ripe banana, mashed
•  1/4 cup unsweetened vanilla almond milk, plus more if necessary

For the syrup:

• 2/3 cup wild organic blueberries
• 2 tablespoons pure maple syrup

Instructions:

1. In a large bowl whisk together coconut flour and baking soda; set aside.

2. 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.

3. Lightly coat a large nonstick skillet with coconut oil and place over medium low heat. Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. cook until bubbles appear on top and the edges are well cooked.

4. Flip cakes and cook until golden brown on underside, 2 minutes. Makes 2 servings, 3 pancakes each.

5. 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.

6. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.

As always, if you make these Coconut Flour Pancakes with Blueberry Maple Syrup, please leave a star rating and a comment below! Your feedback means so much to me! 🙂

NUTRITION

• Serving Size: 3 pancakes
• Calories: 416
• Sugar: 15.6g
• Sodium: 235mg
• Fat: 15.5g
• Saturated Fat: 4.5g
• Carbohydrates: 58g
• Fiber: 9g
• Protein: 15g
• Cholesterol: 210mg

Recipe inspired and adapted by: https://www.ambitiouskitchen.com/fluffy-coconut-flour-pancakes-with-wild-blueberry-maple-syrup/