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Blueberry Coconut Flour Pancakes
Created by: Howcan Team
Ingredients
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup coconut milk
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Coconut oil for cooking
Instructions
- In a large bowl, whisk together 1/2 cup coconut flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- In a separate bowl, beat 4 eggs and then mix in 1/2 cup coconut milk, 1 tablespoon honey, and 1/2 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Gently fold in 1/2 cup fresh blueberries into the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes, or until golden brown.
- Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve the pancakes warm with additional blueberries and a drizzle of maple syrup, if desired. Enjoy!
Coconut flour pancakes with added blueberries are a delightful twist on the classic pancake recipe. This variation adds a burst of juicy sweetness to the fluffy, coconut-infused batter. The history of coconut flour pancakes can be traced back to the growing popularity of gluten-free and paleo diets, where coconut flour emerged as a versatile and nutritious alternative to traditional flours. Chefs and home cooks alike have embraced this trend, incorporating blueberries for a pop of color and flavor. This dish has become a staple in health-conscious cafes and brunch spots, particularly in regions with a focus on organic and locally-sourced ingredients. Today, the best versions of these pancakes can be found in trendy eateries that prioritize fresh, high-quality blueberries and coconut flour. To achieve the perfect coconut flour pancakes with blueberries, it's crucial to balance the moisture of the batter and allow the blueberries to gently burst and caramelize as the pancakes cook. For a unique twist, some chefs also incorporate coconut milk or shredded coconut into the batter for an extra layer of tropical flavor. Whether enjoyed with a drizzle of maple syrup or a dollop of coconut yogurt, these pancakes are a delightful way to start the day.
25 min
4
220 calories
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