I love breakfast food. Like, so much. I would probably eat breakfast food for the rest of my life. And froyo. Obviously. And one of the things I miss most about the gluten-free life is pancakes or waffles on a lazy weekend morning. And the fluffier the better. But the problem with paleo baking is that coconut flour is pretty dense and I am totally missing out on some fluffy syrup vehicles. I mean, pancakes are delicious, but they really were invented to encourage syrup consumption. Especially pure maple syrup from New Hampshire. Thanks, Mom.
And this recipe is the best. Crackley on the top, and fluffy in the middle with bursts of blueberry. I’m so glad my days of dry, coconut flour tasting paleo pancakes are over. Pancakes for all the days.