This past weekend I did something I've never done before, and it was a revelation. Usually on pancake mornings I cook up a batch, throwing them on my husband's plate as I go (so they don't get cold) in assembly line fashion—batter, pan, flip, toss, fork, gobble, repeat—leaving a few at the end for me to enjoy. Sunday, I warmed the oven and just added to the pile, making Zander wait impatiently as the smell of sweet baked goodness filled up our tiny little apartment. I stacked like SEVEN on top of each other, covered 'em in blueberries and a bit of maple syrup, and dug right in, getting a taste of each and every layer all at once. So indulgent, so satisfying, and the best part? Pretty damn healthy! A side of turkey bacon added a little salty to the sweet and made the perfect breakfast companion.

grainfree-blueberry-pancakes

Ingredients:

1 large ripe banana

3 eggs

1 tsp cinnamon

1/2 tsp vanilla

1 tbsp coconut flour

2 tbsp coconut milk (full fat) - you could prob use any non-dairy milk

1/4 cup of blueberries plus more for garnish

Unrefined Coconut oil - for frying

Method:

Put all ingredients except blueberries in a blender and blend on high til nice and frothy - bubbles are key. Add blueberries and mix together. Melt coconut oil (I used the coconut oil spray) in a non-stick pan on medium heat, pour pancake batter to desired size, flip after a couple minutes (or golden brown), let sizzle a minute or two more and keep warm until your batch is done. Stack 'em up and serve with real maple syrup, blueberries and a sprinkle of cinnamon.

Serves two.

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