Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan
Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan might be just the breakfast you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and fodmap friendly recipe has 559 calories, 12g of protein, and 21g of fat per serving. For $2.39 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have sea-salt, coconut flour, tapioca flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by spoonacular user denise ohearn. Similar recipes include Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan, Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan, and Blueberry, Chocolate & Cocao Superfood Pancakes - 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
