Here’s another delicious recipe using real blueberries and coconut flour, to go with my blueberry muffin recipe. These pancakes are an amazing, energy-felled way to start your day, and they’re really easy to make.
The consistency of the pancakes can depend on which coconut flour you use. Sifting the coconut flour slowly into the blender or food processor can help if you’re having problems. Another alternative is to mix the coconut flour with almond flour or buckwheat flour. Either way, this is a super-healthy, nutritious snack!
- 2 large ripe bananas
- 4 medium eggs
- ⅓ cup coconut flour
- 1 Tbsp. almond milk
- 1 tsp. vanilla extract
- Fresh blueberries
- Coconut oil for frying
Place the bananas, eggs, vanilla extract, almond milk and coconut flour in a blender and blend until smooth. The mixture should be pourable.
Heat a medium non stick frying pan over a medium heat with ½ tsp. coconut oil.
Place 2-3 dollops of the pancake mixture in the pan allowing them room to spread. Cook for 2-3 minutes then flip and cook for a further 2 minutes until golden brown. If they brown too quickly, turn down the heat slightly.
Repeat with the rest of the mixture.
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