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
- Beat together the eggs, coconut milk, 1 tablespoon maple syrup, and vanilla in a large bowl.
- 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.
- Grease a medium pan with coconut oil then place pan over medium-low heat.
- Pour batter onto pan, about 3 tablespoons for each pancake. Brown for about 2-3 minutes each side.
- Serve warm and top each pancake with 1 tablespoon maple syrup and blueberries.
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