Coconut flour pancakes with wild blueberry sauce
- Ariel
- Jul 9, 2017
- 2 min read
I love pancakes. When I still lived in the land of diners, I would order pancakes for dinner. Only occasionally, I swear...
These are pretty close in texture to traditional pancakes made from wheat flour, and they're gluten free! The smaller size results in a taller stack, and combined with the blueberry sauce, they feel fancy. These are worth making, even if you don't have a gluten allergy.
Recipe adapted from Ambitious Kitchen’s Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup. Serves 2.
¼ cup coconut flour
¼ teaspoon baking soda
2 tablespoons nut butter of choice (peanut, almond, cashew – have fun with it!)
2 eggs, slightly beaten
½ tablespoon honey or maple syrup
½ medium banana, mashed
¼ cup milk (dairy or non-dairy)
For the syrup:
2/3 cup wild blueberries (frozen works great)
¼ cup maple syrup
In large bowl, whisk together coconut flour and baking soda; set aside. In a medium bowl, whisk nut butter, eggs, honey, banana, and milk together until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be quite thick.
Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter. Keep ‘em small: the pancakes can be hard to flip if they are too large. Cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, about 2 minutes. Repeat with remaining batter, adding butter/oil to the pan as necessary.
To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve over pancakes while still warm.
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