MAKES: 5 (3-inch/7-5-cm) pancakes | PREP TIME: 5 minutes | COOK TIME: 15 minutes
3 large eggs
½ cup (120 ml) + 3 tablespoons almond or full-fat coconut milk
1 tablespoon organic honey
½ tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
½ cup (60 grams) coconut flour
½ cup (65 grams) tapioca flour
½ teaspoon baking powder
½ teaspoon baking soda
pinch of fine-grain sea salt
coconut oil, for greasing the skillet
½ cup (75 grams) fresh blueberries
Coconut Butter (see here), for serving
maple syrup, for garnish (optional)
- In a large bowl, whisk the eggs. Add the almond milk, honey, lemon juice, and vanilla and whisk until well blended. In a separate bowl, mix together the coconut flour and tapioca flour, then add to the wet ingredients ¼ cup (60 grams) at a time, while continuously whisking. Then mix in the baking powder, baking soda, and salt.
- Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes into the skillet. Once holes begin to appear in the surface of a pancake, drop a small handful of blueberries onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.
- Top with coconut butter and maple syrup, if desired.