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Coconut blueberry pancakes

Coconut Pancakes with Blueberries

Delicious blueberries mixed in with the light flavor and airy texture of coconut flour will make this recipe your new favorite breakfast or snack!
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Total Time 10 mins
Course Breakfast, Brunch
Cuisine American
Servings 2 Pancakes

Ingredients
 

  • 1 pasture-raised egg
  • 1⁄4 cup coconut milk
  • 1⁄4 cup water
  • 1⁄2 tsp baking soda
  • 1⁄4 cup coconut flour
  • 1⁄4 cup fresh blueberries
  • 1 tbsp unsweetened shredded coconut (optional)
  • 1⁄2 tbsp coconut oil

Instructions
 

  • In a large mixing bowl, combine the egg, coconut milk, water, baking soda, and coconut flour.
  • Whisk contents together just until blended and a good pancake batter is formed.
  • Be careful to not over mix.
  • Fold in the blueberries and coconut (if using) until incorporated.
  • Let batter sit for a couple minutes while you prepare the griddle.
  • Heat a griddle with coconut oil over medium heat.
  • When the oil has melted, pour 1⁄4 cup batter onto the griddle.
  • Fit as many pancakes on the griddle as possible without them touching and still allowing enough room to be able to flip each pancake with a spatula.
  • Let the pancakes cook for 3-4 minutes, then when bubbles appear along the surface, flip the pancakes and cook the other side for 2-3 minutes or until golden brown.
  • Serve and enjoy.