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.
Fluffy Blueberry Pancakes
Makes 6 3-inch pancakes
- 3 large eggs
- 1/2 cup + 3 tablespoons full-fat coconut milk
- 1 tablespoon raw honey
- 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 cup arrowroot powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup fresh blueberries
- Whisk eggs, add almond milk, honey, lemon juice, and vanilla and mix until blended.
- In a separate bowl, mix coconut flour, and tapioca flour, add to wet ingredients 1/4 cup at a time, while whisking. Then add in baking soda, baking powder, and pinch of salt.
- Grease a large skillet or griddle with grass-fed butter and place over medium heat. Pour 2.5-3 inch pancake onto skillet and cook until small holes appear, drop a few blueberries onto each pancake and flip. Cook other side for 3-4 more minutes. Repeat with rest of batter.
- Top with butter, syrup and prepare for a food belly.