Pancakes are a sometimes treat for us. I don’t do a lot of low-carb and paleo baking because I don’t want to get in the habit of eating baked goods. I prefer to stay pretty basic. However, from time to time, I get bit by the baking bug. While pancakes aren’t quite baking, they have a lot of similarities. In fact, with a few modifications this recipe also makes tasty muffins.
Coconut Blueberry Pancakes
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, beaten
- 1/4 cup melted coconut oil, plus more for cooking
- A few drops liquid stevia
- 1 teaspoon vanilla
- 1 cup coconut milk
- Organic blueberries
- In a medium bowl, whisk together the coconut flour, baking powder, and salt.
- In another medium bowl, whisk together the eggs, coconut oil, stevia, vanilla, and coconut milk.
- Carefully fold the wet ingredients into the dry, stirring until just combined.
- Heat a skillet on medium-high. Grease it with the coconut oil.
- Ladle the pancakes onto the skillet, dropping blueberries on each pancake.
- Cook until the pancakes bubble, about four minutes. Flip and cook a few more minutes on the other side. Serve with the syrup.
- 1 cup Truvia (not the baking blend, which has sugar – the stuff in the green jar), Swerve sweetener, or granulated erythritol
- 1 cup hot water
- Zest of 1 orange
- 3-4 slices ginger root
- 1/2 teaspoon maple extract
- In a small saucepan, bring all ingredients to a simmer on medium-high heat, stirring occasionally. Simmer for five minutes.
- Turn off heat and allow the syrup to steep for one hour.
- Strain out solids.