Fluffy Coconut Flour Pancakes With Wild Blueberry Maple Syrup

Submitted by AmyZoe

"I was surprised at how tasty these were because they did not look or smell good before they were cooked, and I wasn't sure about the combination of ingredients. I didn't even make the syrup. Recipe courtesy of Ambitious Kitchen."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 2

ingredients

• 1⁄4 cup coconut flour
• 1⁄4 teaspoon baking soda
• 2 tablespoons almond butter (or your favorite natural nut butter)
• 2 eggs, slightly beaten
• 1⁄2 tablespoon honey or 1/2 tablespoon maple syrup
• 1⁄2 medium banana, mashed
• 1⁄4 cup unsweetened vanilla almond milk

• Syrup

• 2⁄3 cup wild organic blueberries
• 2 tablespoons pure maple syrup

directions

1. In large bowl whisk together coconut flour and baking soda and set aside.
2. In a separate medium bowl, mix together the nut butter, eggs, honey, banana, and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together.
3. Lightly coat a large skillet or griddle with coconut oil or butter and place over medium low heat. Drop about 3 tablespoons of batter onto the skillet. You may need to use a spoon to spread out the batter just a tiny bit. Smaller pancakes work best. Cook until bubbles appear on top and the edges are well cooked.
4. Flip cakes and cook until golden brown on underside, 2 minutes.
5. 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.
6. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm pancakes immediately.