Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup

You can never have too many morn meal recipes, so give Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup a try. This recipe serves 2. One portion of this dish contains roughly 12g of protein, 16g of fat, and a total of 351 calories. For $2.41 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of coconut flour, maple syrup, banana, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 20 minutes. 86 people were impressed by this recipe. It is brought to you by Ambitious Kitchen. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is good. If you like this recipe, take a look at these similar recipes: Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup, Whole Grain Pancakes with Wild Blueberry-Maple Syrup, and Fluffy Pancakes With Orange Maple Syrup.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In large bowl whisk together coconut flour and baking soda; set aside. In a separate medium bowl, mix together the nut butter, eggs, honey, banana and almond milk together until smooth and well combined. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still THICK. It will be like a thick brownie batter. Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time; the pancakes can be hard to flip if they are too large, so smaller pancakes are best. Plus mini pancakes are adorable, duh. It's very important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter. Makes 2 servings, 3 pancakes each. To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.

 

Step by step:

1. In large bowl whisk together coconut flour and baking soda; set aside.

2. In a separate medium bowl, mix together the nut butter, eggs, honey, banana and almond milk together until smooth and well combined.

3. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still THICK. It will be like a thick brownie batter.

4. Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time; the pancakes can be hard to flip if they are too large, so smaller pancakes are best. Plus mini pancakes are adorable, duh. It's very important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter. Makes 2 servings, 3 pancakes each.

5. To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.

Nutrition Information:

covered percent of daily need