Banana Blueberry Pancakes

Banana Blueberry Pancakes

Banana Blueberry Pancakes

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 4 whole eggs (or 8 egg yolks if you have a Hystamine or egg white intolerance)
  • 1/2 cup water
  • 1/4 cup liquid coconut oil, butter or ghee (melt solid coconut oil in small sauce pan if needed)
  • 1/3 cup sifted coconut flour + 1 tablespoon
  • 1 teaspoon baking powder or cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 4 mashed bananas (or 3 plantains)
  • 1 cup frozen organic blueberries
Instructions

Beat eggs for 1 minute.

Add water, oil and flour.

Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand.

Add baking powder, cinnamon and mashed bananas.

Whisk. Gently fold in blueberries with spatula.

Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved.

Drizzle with maple syrup.

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