Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan
Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan might be just the morn meal you are searching for. One portion of this dish contains about 12g of protein, 21g of fat, and a total of 559 calories. This gluten free, dairy free, paleolithic, and fodmap friendly recipe serves 2 and costs $2.39 per serving. 15 people were glad they tried this recipe. Head to the store and pick up hemp milk, coconut flour, tapioca flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 65%. If you like this recipe, take a look at these similar recipes: Blueberry Almond Butter Grain-Free Granola (Gluten-Free, Paleo + Vegan), Vegan & Gluten-free Vanilla Blueberry Buckwheat Pancakes, and Blackberry + Blueberry Cobbler (Gluten Free, Paleo + Vegan).
Servings: 2
Ingredients:
1/2 cup almond flour
1/2 cup coconut flour
1 cup tapioca/arrowroot flour
1 cup nut/hemp/coconut milk
1 tsp. baking powder
1 tsp. vanilla bean paste/extract
Pinch Himalayan sea salt
Handful frozen blueberries
Handful organic cacao nibs
Handful of dark chocolate, roughly chopped
Equipment:
frying pan
Cooking instruction summary:
- Combine the almond, coconut, tapioca/arrowroot flour, baking powder, sugar and salt together and mix all the ingredients well before adding the milk and paste/extract and ensuring that all of the ingredients are whisked together to form a smooth batter.
- Allow to sit for approximately 10-15 minutes.
- Heat a small amount of coconut oil into a frying pan/skillet and pour a small enough amount of the batter into the middle of the pan.
- Allow the batter to cook sufficiently for a few minutes (the edges should start to brown and the top of the batter should start to bubble) on one side before sprinkling on a few blueberries and flipping the pancake over to cook on the other side.
- Immediately sprinkle on some of the cacao nibs and dark chocolate on top and continue to cook thoroughly for a few minutes before removing the pancake and setting aside.
- Repeat with the remaining batter until finished.
- Pour over the agave, give thanks and enjoy!
Step by step:
1. Combine the almond, coconut, tapioca/arrowroot flour, baking powder, sugar and salt together and mix all the ingredients well before adding the milk and paste/extract and ensuring that all of the ingredients are whisked together to form a smooth batter.Allow to sit for approximately 10-15 minutes.
2. Heat a small amount of coconut oil into a frying pan/skillet and pour a small enough amount of the batter into the middle of the pan.Allow the batter to cook sufficiently for a few minutes (the edges should start to brown and the top of the batter should start to bubble) on one side before sprinkling on a few blueberries and flipping the pancake over to cook on the other side.Immediately sprinkle on some of the cacao nibs and dark chocolate on top and continue to cook thoroughly for a few minutes before removing the pancake and setting aside.Repeat with the remaining batter until finished.
3. Pour over the agave, give thanks and enjoy!
Nutrition Information:
covered percent of daily need
