Fluffy Blueberry/Chocolate Chip Pancakes
Ingredients
- 3 large eggs
- 1/2 cup 120 ml + 3 tablespoons almond or full-fat coconut milk
- 1 tablespoon organic honey
- 1/2 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ½ cup 60 grams coconut flour
- ½ cup 65 grams tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine-grain sea salt
- Coconut oil for greasing the skillet
- 1/2 cup 75 grams fresh blueberries or chocolate chips
- Coconut Butter for serving
- Maple syrup for garnish (optional)
Instructions
- In a large bowl, whisk the eggs.
- To the eggs add the almond milk, honey, lemon juice, and vanilla and whisk until well blended.
- In a separate bowl, mix together the coconut flour and tapioca flour, then add to the wet ingredients 1/4 cup (60 grams) at a time, while continuously whisking.
- Then mix in the baking powder, baking soda, and salt.
- Grease a large skillet and place over medium heat.
- Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes in the skillet.
- Once holes begin to appear in the surface of a pancake, drop a small handful of chocolate chips onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.
- Top with coconut butter and enjoy!
Notes
There are some variables that your batter may be too thick, if so just add small amounts of water and mix until pourable. These will cook a little slower than normal pancakes. Be patient!