Chicken Salad Surprise

Servings: 8
Ready in: 1 hour and 45 minutes

Ingredients

• 1 large pasture-fed, free-range egg
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 cup avocado oil
• 1/2 cup olive oil
• 1/4 teaspoon unrefined sea salt
• 1/4 teaspoon ground white pepper
• 4 cups cooked pasture-fed, free-range chicken breast fillet, cubed
• 1/2 cup almonds, chopped
• 1 1/2 cups raisins
• 1 cup celery, chopped
• 1/2 cup halved cashews
• 1/2 cup red bell pepper, minced
• 2 green onions, chopped
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon unrefined sea salt

Directions

1. Prepare the Paleo mayonnaise: combine egg, cider vinegar, and mustard in a blender, and blend until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy. Season with 1/4 teaspoon salt, and white pepper. Place in a sealed container and refrigerate for 30 minutes.
2. Toss together the prepared mayonnaise and the remaining ingredients. Chill for at least 1 hour and serve.

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Stir-Fried Beef with Flax seeds

Servings: 4
Preparation time: 40 minutes
Cook time: 9 minutes
Ready in: 49 minutes

Ingredients

• 4 tablespoons and 1 teaspoon olive oil
• 4 tablespoons coconut aminos
• 4 tablespoons raw honey
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1/2 teaspoon red-pepper flakes
• 2 tablespoons flax seeds
• 1 pound beef stir-fry strips
• 2 red bell peppers, seeded and sliced thinly

Directions

1. Stir together 4 tablespoons olive oil, coconut aminos, honey, garlic, green onions, and red pepper flakes in a large bowl. Add beef strips and toss well to coat.
2. Cover and marinate in the fridge for at least 30 minutes, or overnight for best flavor.
3. Heat 1 teaspoon olive oil in a wok. Add the bell peppers and stir-fry for 2 minutes, or until crisptender.
4. Add the beef and marinade, cook for 5 minutes until beef is brown and sauce thickens. Stir in flax seeds and cook for additional 2 minutes.

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Steak Salad Feast

Servings: 6
Ready in: 25 minutes

Ingredients

• 1 pound beef sirloin steak
• 6 plum tomatoes, sliced
• 8 cups romaine lettuce, torn into bite-size pieces
• 1/2 cup halved olives
• 1/2 cup fresh mushrooms, sliced
• 1/4 cup roasted sunflower seeds
• 1/2 cup crumbled grass-fed raw milk blue cheese (recommended: PastureLand Farmdog Blue)
• 1/4 cup almonds
• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon unrefined sea salt
• 1 pinch ground black pepper
• 3 teaspoons coconut aminos

Note: For strict Paleo version, omit cheese


Directions

1. Broil steak for 3 to 5 minutes each side. Cool, and then slice into bite-size pieces.
2. Arrange the tomatoes, lettuce, olives, and mushrooms on chilled plates.
3. Top salad with roasted sunflower seeds, blue cheese, almonds, and steak slices.
4. Stir together the remaining ingredients in a small bowl then drizzle over salad.

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Cajun Chicken and Shrimp Jambalaya

Servings: 5
Preparation time: 30 minutes
Cook time: 25 minutes
Ready in: 55 minutes

Ingredients

• 1 tablespoon grass-fed raw milk butter (recommended: Organic Valley)
• 1 tablespoon olive oil
• 6 cloves garlic, finely chopped
• 1 large onion, diced
• 1 3/4 cups tomatoes, crushed
• 1/4 cup jalapenos, seeded and diced
• 2 teaspoons unrefined sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 cup low-sodium chicken broth
• 1 pound pasture-fed, free-range chicken breast, cooked, and chopped
• 1 pound peeled, deveined, and cooked shrimp
• 8 pods okra, sliced into rounds

Directions

1. Melt butter in a large saucepan over medium heat then add the olive oil.
2. Sauté garlic in butter and olive oil until lightly browned. Stir in the onions and cook for about 8 minutes, or until translucent.
3. Stir in tomatoes and jalapenos. Combine salt, garlic powder, onion powder, thyme, cayenne pepper, paprika, and black pepper in a small bowl then sprinkle onto vegetables. Add the chicken broth to cover then bring mixture to a boil. Reduce heat to low.
4. Simmer uncovered for 15 minutes, or until the mixture is thick. Add chicken, shrimp, and okra, simmer for 2 minutes until heated through.

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Bacon ‘n Veggie Quiche

Servings: 6
Preparation time: 15 minutes
Cook time: 15 minutes
Ready in: 30 minutes

Ingredients

• 6 slices nitrite/nitrate-free bacon
• Olive oil for greasing
• 8 pasture-fed, free-range eggs
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, diced
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 3 cups spinach leaves, chopped
• 6 tablespoons grass-fed raw milk parmesan cheese, shredded (recommended: Organic Valley)

Note: For strict Paleo version, omit cheese


Directions

1. Cook the bacon for about 5 minutes in a large skillet over medium-high heat. Drain on paper towels.
2. Preheat oven to 375 degrees f. Grease the cups of a 6-cup muffin pan with olive oil then line each cup with a slice of bacon.
3. Beat together the eggs, onion, red bell pepper, salt, pepper, and spinach in a large bowl. Fill 3/4 of each muffin cup with the spinach mixture then sprinkle each with 1 tablespoon cheese on top.
4. Bake for 10 to 14 minutes, or until set.

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Walnut Banana Bread

Servings: 12
Preparation time: 10 minutes
Cook time: 1 hour
Ready in: 1 hour and 10 minutes

Ingredients

• 4 ripe bananas, smashed
• 1/3 cup melted grass-fed raw milk butter, and 1 tablespoon for greasing (recommended: Organic Valley)
• 1 pasture-fed, free-range egg, beaten
• 1 teaspoon pure vanilla extract
• 3/4 cup raw honey
• 1 teaspoon ground cinnamon
•  1 teaspoon baking soda
• 1 dash unrefined sea salt
• 1 1/2 cups almond flour
• 1/2 cup toasted walnuts, chopped

Directions

1. Preheat oven to 350°f (175°c). Grease a 4x8 inch loaf pan with 1 tablespoon butter.
2. Combine banana and 1/3 cup butter in a large bowl. Stir in egg, vanilla, honey, cinnamon, baking soda, and salt. 
3. Add the flour and mix well. Fold in chopped walnuts.
4. Bake for 1 hour. Cool on a wire rack. Slice and serve.

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Grain-free Granola

Servings: 8
Preparation time: 15 minutes
Cook time: 20-25 minutes
Ready in: 35 minutes

Ingredients

• 1 cup raw pecans
• 3/4 cup raw almonds
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw unshelled sunflower seeds
• 1/4 cup unsweetened coconut flakes
• 1/2 cup raw honey (or pure maple syrup)
• 1/4 cup extra-virgin coconut oil
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 cup dried cranberries
• 1 teaspoon unrefined sea salt

Directions

1. Preheat oven to 275 degrees f. Line a baking sheet with parchment paper.
2. Combine pecans, almonds, pumpkin seeds, sunflower seeds, and coconut flakes in a blender or food processor and process into smaller chunks.
3. Stir together the honey, coconut oil, cinnamon, and vanilla in a medium bowl and heat in the microwave for 30 seconds. Stir in the nut mixture. Spread the mixture evenly onto the baking sheet.
4. Bake mixture for about 20-25 minutes, or until lightly browned, stirring occasionally. Remove from oven and stir in the dried cranberries and salt.
5. Press the mixture together to form a flat surface. Let cool then cut into chunks.

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Carrot Walnuts Soufflé

Servings: 7
Preparation time: 10 minutes
Cook time: 45 minutes
Ready in: 55 minutes

Ingredients

• 1 pounds carrots, chopped
• 1/3 cup organic coconut butter, melted
• 1/2 cup raw honey
• 3 tablespoons almond flour
• 1/4 teaspoon baking soda mixed with 1 1/2 teaspoon lemon juice
• 1 teaspoon pure vanilla extract
• 3 pasture-fed, free-range eggs, beaten
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 cup toasted walnuts, chopped

Directions

1. Preheat oven to 350 degrees f (175 degrees c).
2. Add carrots to a large pot of salted water. Cook for 15 minutes, or until tender; drain, cool, and mash.
3. Mix mashed carrots with the remaining ingredients, except the walnuts. Transfer mixture to a 2-quart casserole dish. Spread walnuts evenly on top.
4. Bake for 30 minutes.

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Turkey Veggie Meatza

Servings: 4
Preparation time: 15 minutes
Cook time: 43 minutes
Ready in: 58 minutes

Ingredients

• Olive oil for greasing
• 1 pound ground turkey
• 4 cloves garlic, crushed and chopped
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1/4 cup pure coconut milk
• 4 pasture-fed, free-range eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup zucchini, sliced
• 1/2 cup kalamata olives, chopped
• 1 1/2 cup mushrooms, sliced
• 1/2 cup roasted red peppers, chopped

Directions

1. Preheat oven to 375 degrees f. Grease an 8×8 inch baking dish with olive oil.
2. Mix together turkey, garlic, thyme, and basil in a bowl. Drain any excess oil from meat.
3. Bake for 18 minutes, or until meat is just about cooked through.
4. Whisk together coconut milk, eggs, garlic powder, salt, and pepper in a bowl.
5. Stir in zucchini, kalamata olives, mushrooms, and roasted peppers.
6. Spread the egg mixture on top of the meat crust. Return dish into the oven.
7. Bake for 25-35 minutes, or until set. Cool then serve.

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Choco Banana Muffins Recipe

Servings: 8
Preparation time: 10 minutes
Cook time: 15-20 minutes
Ready in: 25 minutes

Ingredients

• 1/4 cup extra-virgin coconut oil, melted
• 1/2 cup raw honey
• 1/4 cup packed unrefined brown sugar
• 2 pasture-fed, free-range eggs
• 3 teaspoons pure vanilla extract
• 1 1/2 cups ripe bananas, mashed
• 1 3/4 cups almond flour
• 3 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 cup walnuts, chopped
• 1/2 cup chocolate chips (70%-90% cocoa)

Directions

1. Preheat oven to 350 degrees f. Line an 8-cup muffin pan with paper liners.
2. Whisk together coconut oil, honey, and brown sugar in a bowl.
3. Beat eggs in another bowl then stir in vanilla and mashed bananas. Mix together flour and baking soda then add to the egg mixture.
4. Stir in cinnamon, walnuts, and chocolate chips. Fill muffin cups half full.
5. Bake for 15-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean or with only a few crumbs sticking to it.

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Vanilla Berry Crepes

Servings: 4
Preparation time: 15 minutes
Cook time: 24 minutes
Ready in: 39 minutes

Ingredients

• 3 pasture-fed, free-range egg yolks
• 2 tablespoons pure vanilla extract
• 1 1/2 cups pure coconut milk
• 2 tablespoons raw honey
• 1 1/2 cups gluten-free almond flour
• 1/3 cup grass-fed raw milk butter, melted (recommended: Organic Valley)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon unrefined sea salt
• Coconut oil for greasing
• 2 cups fresh strawberries, sliced
• 2 cups fresh blueberries

Directions

1. Whisk together the egg yolks, vanilla, coconut milk, and honey in a large bowl.
2. Add the flour, butter, cinnamon, nutmeg, and salt; whisk thoroughly.
3. Grease a crepe pan with coconut oil then place pan over medium heat.
4. Pour and spread about 1/4 cup of batter (for each crepe) into the pan. Brown crepes on both sides.
5. Fill crepes with strawberries and blueberries to serve.

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Smoked Salmon Frittata

Servings: 4
Preparation time: 10 minutes
Cook time: 30 minutes
Ready in: 1 hour

Ingredients

• 4 tablespoons olive oil
• 1/2 teaspoon of garlic
• 2 medium shallots, chopped
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 4 ounces pepper smoked salmon
• 4 red bell peppers, seeded and chopped
• 6 pasture-fed, free-range eggs
• 2 tablespoons pure coconut milk
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon fresh dill, chopped

Directions

1. Preheat the oven to 350 degrees f (175 degrees c).
2. Heat olive oil in a medium oven-safe skillet over medium heat.
3. Sauté garlic in olive oil until lightly browned. Stir in shallots, and season with salt and pepper; cook, until shallots are translucent.
4. Add the salmon and red bell pepper, cook for about 5 minutes; stirring often.
5. Whisk together the eggs and coconut milk, stir in thyme, rosemary, and dill then pour mixture over the salmon in the skillet. Cook until the edges are firm.
6. Place the skillet in oven, and bake for 20 minutes, until golden brown. Place frittata on a plate, cut into wedges, and serve.

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Crispy Classic Waffles

Servings: 4
Preparation time: 10 minutes
Cook time: 25 minutes
Ready in: 35 minutes

Ingredients

• 2 cups almond flour
• 1/2 teaspoon unrefined sea salt
• 1 teaspoon baking soda mixed with 2 tablespoons lemon juice
• 2 pasture-fed, free-range eggs
• 1 1/2 cups pure light coconut milk
• 1/4 cup applesauce
• 2 tablespoons raw honey
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 5 tablespoons pure maple syrup

Directions

1. Preheat waffle iron to desired temperature.
2. Mix together the flour, baking soda mixture, and salt in a large bowl.
3. Beat together the eggs, coconut milk, applesauce, honey, vanilla, and cinnamon in a separate bowl then pour into the flour mixture. Mix batter until well blended.
4. Ladle the batter into the waffle iron and cook until crisp.
5. Top each waffle with 1 tablespoon maple syrup.

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Veggie Herb Omelet

Servings: 2
Preparation time: 10 minutes
Cook time: 12 minutes
Ready in: 22 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup carrots, sliced
• 1/2 cup tomatoes, diced
• 4 pasture-fed, free-range eggs
• 3/4 teaspoon unrefined sea salt
• 1 dash ground black pepper
• 2 tablespoons pure coconut milk
• 1 tablespoon chives
• 1 tablespoon basil
• 1 tablespoon parsley

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium heat.
2. Sauté garlic in olive oil until lightly browned. Stir in onion, bell pepper, carrots, and tomatoes, cook for 5 minutes, or until tender. Place cooked vegetables in a bowl then sprinkle with 1/4 teaspoon sea salt. Set aside.
3. Beat together the eggs, 1/2 teaspoon salt, pepper, and coconut milk. Stir in chives, basil, and parsley.
4. Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat.
5. Add the egg mixture and cook for 4 minutes, or until set.
6. Spoon the vegetable mixture into the center of the omelet then fold one edge of the omelet over the vegetables. Cook for another 2 minutes. Place omelet in serving plates, slice in half, and serve.

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Nutty Porridge

Servings: 4
Preparation time: 8 hours and 10 minutes
Cook time: 5 minutes
Ready in: 8 hours and 15 minutes

Ingredients

• 1/2 cup each raw almonds, cashews, and walnuts (soaked overnight in a lightly salted water)
• 1 ripe banana
• 2 cups organic low-fat almond milk
• 2 teaspoons raw honey
• 1 teaspoons ground cinnamon
• 1/4 teaspoon unrefined sea salt
• 1/2 cup raisins

Directions

1. Rinse and drain nuts.
2. Place all ingredients in a blender and blend until smooth.
3. Pour mixture into a pot and simmer for 5 minutes over medium-high heat.
4. Stir in raisins. Ladle porridge into bowls, cool for a few minutes, and serve.

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Roasted Bacon-Wrapped Asparagus over Brown Rice

Servings: 4
Preparation time: 15 minutes
Cook time: 1 hour and 15 minutes
Ready in: 1 hour and 30 minutes

Ingredients

• 1 pound asparagus, ends trimmed
• 2 tablespoons grass-fed raw milk butter (recommended: Organic Valley)
• 12 slices nitrite/nitrate-free bacon
• 1 tablespoon Dijon mustard
• 4 cloves garlic, chopped

Brown Rice:

• 1 cup long-grain gluten-free brown rice
• 2 cups water
• 1/2 teaspoon unrefined sea salt

Note: For strict Paleo version, go for Cauliflower Rice (see Recipe No. 55) instead of Brown Rice


Directions

1. Rinse brown rice under cold water.
2. Boil water in a medium saucepan over high heat. Add the rice and stir in the salt. Reduce the heat to low. Cover the saucepan and simmer for 45 to 50 minutes, or until the rice is tender. Remove pan from heat, cover and let sit to steam for 10 minutes more.
3. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
4. Divide asparagus into 12 bundles (about 3 pieces each).
5. Rub each piece of asparagus with butter.
6. Combine mustard and garlic in a small bowl.
7. Roll a slice of bacon around each bundle of asparagus then sprinkle with the mustard mixture.
8. Roast in preheated oven for 20-25 minutes, or until bacon is crispy. Serve over brown rice.

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Honey Glazed Pumpkin Donuts

Servings: 4
Preparation time: 15 minutes
Cook time: 18-20 minutes
Ready in: 33 minutes

Ingredients

• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon unrefined sea salt
• 2 pasture-fed, free-range eggs
• 1/2 cup pure light coconut milk
• 1/3 cup pumpkin puree
• 3 tablespoon pure maple syrup
• 2 tablespoon coconut oil + 1 tablespoon for greasing

Honey Glaze:

• 2 teaspoons coconut oil, softened
• 1 teaspoon raw honey, softened
• 1 tablespoon ground cinnamon
• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees f. Grease a donut mold with 1 tablespoon coconut oil.
2. Mix together the coconut flour, baking soda, pumpkin pie spice, and salt in a large bowl. In another bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup, and coconut oil.
3. Add wet mixture to the dry mixture. Add a tablespoon of coconut milk if the batter is dry. Pour the batter into the donut mold.
4. Bake for 18 to 20 minutes, until donuts are golden brown or toothpick inserted in the center of donut comes out clean or with only a few crumbs sticking to it.
5. Cool donuts for 5 minutes in the pan then place in a wire rack.
6. Stir together all the ingredients for the glaze in a medium bowl. Set the bowl over hot water for 30 seconds; whisk mixture until creamy. Spread the glaze over the top of donuts using a butter knife.

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Fresh Fruit ‘n Spinach Smoothie

Servings: 2
Ready in: 8 minutes

Ingredients

• 1/2 cup pure coconut milk
• 3/4 cup almond cream
• 1 fresh cold banana, peeled and chopped
• 1/4 cup flax seed
• 1 teaspoon raw honey
• 1/2 cup frozen strawberries
• 1/2 cup frozen raspberries
• 1 cup spinach leaves

Directions

1. Place all ingredients in a blender and blend until smooth.
2. Chill, pour into glasses, and serve.

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Summer Fresh Fruit Salad

Servings: 7
Preparation time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes

Ingredients

• 1/3 cup fresh lemon juice
• 2/3 cup fresh orange juice
• 2 tablespoons raw honey
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup cubed pears
• 2 cups strawberries, hulled and sliced
• 1 cup cantaloupe balls
• 3 bananas, sliced
• 2 oranges, peeled and sectioned
• 1 cup seedless grapes
• 2 cups almonds, sliced

Directions

1. Combine orange juice and zest, lemon juice and zest, and honey in a saucepan over medium-high heat and bring to a boil.
2. Reduce heat to medium-low, then simmer mixture for 5 minutes, or until syrupy. Remove pan from heat, and stir in vanilla and cinnamon. Cool and set aside.
3. Place the fruits in a large bowl and toss with the prepared sauce.
4. Cover and chill before serving.

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Herbed Golden Scotch Eggs

Servings: 6
Preparation time: 10 minutes
Cook time: 20 minutes
Ready in: 30 minutes

Ingredients

• 6 pasture-fed, free-range eggs
• 1/2 pound organic pork mince
• 1/2 teaspoon Dijon mustard
• 3/4 tablespoon marjoram, chopped
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups parsley, chopped
• 2 onion chives, chopped
• 1/2 cup coconut flour
• 1 egg, beaten
• Coconut oil for deep frying

Directions

1. Preheat oven to 350 degrees f.
2. Boil eggs in a pot of water, about 4 minutes. Let cool, peel, and set aside.
3. Combine pork mince, mustard, marjoram, salt, pepper, parsley, and chives. Flatten meat mixture and mold evenly onto each egg.
4. Dip each meat-coated egg in the egg batter then coat with the coconut flour.
5. Heat coconut oil in a pan over medium heat. Deep fry scotch eggs in coconut oil until golden brown then place on a baking sheet.
6. Bake for 10 to 12 minutes. Cut the eggs in half and serve.

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Scrambled Eggs and Mushrooms

Servings: 2
Preparation time: 10 minutes
Cook time: 8 minutes
Ready in: 18 minutes

Ingredients

• 2 cloves garlic, minced
• 3 tablespoon extra-virgin olive oil
• 1/4 cup onions, chopped
• 1/4 cup fresh mushrooms, sliced
• 1/4 cup green bell peppers, chopped
• 5 pasture-fed, free-range eggs
• 1/4 cup pure coconut milk
• 1/4 cup fresh tomato, chopped
• 1/4 cup grass-fed raw milk Cheddar cheese, shredded (recommended: Organic Pastures or PastureLand True Raw Milk Cheddar)
• 1/2 cup fresh cilantro leaves, chopped

Note: For strict Paleo version, omit cheese
 

Directions

1. Heat olive oil in a skillet over medium-high heat. Sauté garlic in oil until lightly browned.
2. Stir in onions, mushrooms, and green bell peppers, cook until onions are soft and translucent.
3. Beat eggs in a medium bowl then add the coconut milk. Add egg mixture, tomatoes, and cheese to the mushroom mixture; cook for about 1 minute, or until eggs are set.
4. Serve topped with chopped cilantro.

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Maple Coconut Pancakes

Servings: 4
Preparation time: 10 minutes
Cook time: 16 minutes
Ready in: 26 minutes

 
Ingredients

• 4 pasture-fed, free-range eggs
• 1 cup pure coconut milk
• 1/2 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 cup almonds, chopped
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon unrefined sea salt
• coconut oil for greasing
• 1 cup blueberries

Directions

1. Beat together the eggs, coconut milk, 1 tablespoon maple syrup, and vanilla in a large bowl.
2. Whisk together the coconut flour, baking soda, chopped almonds, cinnamon, and salt in another bowl. Add the flour mixture to the egg mixture and beat for about 1 minute to combine. Let the batter sit for about 2 minutes.
3. Grease a medium pan with coconut oil then place pan over medium-low heat.
4. Pour batter onto pan, about 3 tablespoons for each pancake. Brown for about 2-3 minutes each side.
5. Serve warm and top each pancake with 1 tablespoon maple syrup and blueberries.

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