Servings: 4
Preparation time: 10 minutes
Cook time: 16 minutes
Ready in: 26 minutes
Ingredients
• 4 pasture-fed, free-range eggs
• 1 cup pure coconut milk
• 1/2 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 cup almonds, chopped
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon unrefined sea salt
• coconut oil for greasing
• 1 cup blueberries
Directions
1. Beat together the eggs, coconut milk, 1 tablespoon maple syrup, and vanilla in a large bowl.
2. Whisk together the coconut flour, baking soda, chopped almonds, cinnamon, and salt in another bowl. Add the flour mixture to the egg mixture and beat for about 1 minute to combine. Let the batter sit for about 2 minutes.
3. Grease a medium pan with coconut oil, then place the pan over medium-low heat.
4. Pour batter onto the pan, about 3 tablespoons for each pancake. Brown for about 2–3 minutes per side.
5. Serve warm, and top each pancake with 1 tablespoon of maple syrup and blueberries.
