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Maple Coconut Pancakes – paleo recipe
Stav Kogan

Maple Coconut Pancakes

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Cook Time 16 minutes
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 pasture-fed, free-range eggs
  • 1 cup pure coconut milk
  • 1/2 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 cup almonds, chopped
  • 1/4 tsp ground cinnamon
  • 1/2 tsp unrefined sea salt
  • coconut oil for greasing
  • 1 cup blueberries

Method
 

  1. 1.
  2. Beat together the eggs, coconut milk, 1 tablespoon maple syrup, and vanilla in a large bowl.
  3. 2.
  4. Whisk together the coconut flour, baking soda, chopped almonds, cinnamon, and salt in another bowl.
  5. Add the flour mixture to the egg mixture and beat for about 1 minute to combine.
  6. Let the batter sit for about 2 minutes.
  7. 3.
  8. Grease a medium pan with coconut oil, then place the pan over medium-low heat.
  9. 4.
  10. Pour batter onto the pan, about 3 tablespoons for each pancake. Brown for about 2–3 minutes per side.
  11. 5.
  12. Serve warm, and top each pancake with 1 tablespoon of maple syrup and blueberries.

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