About
These pancakes are just like the real deal! Studded with sweet + tart blueberries these pancakes will be a winner.
Ingredients
- ¼ cup coconut flour
- 1 cup almond flour
- ½ teaspoon baking soda
- 2 tablespoon the ultimate icing sugar replacement by swerve
- ⅛ teaspoon coarse kosher salt by morton
- 3 large raw egg
- ¼ cup sour cream
- ½ cup original coconut milk unsweetened by silk
- 1 teaspoon vanilla extract
- ½ cup blueberries
Instructions
- Combine the dry ingredients together with a whisk.
- Add in the liquid ingredients and whisk until smooth.
- Heat a large nonstick skillet over medium-high heat. Spray it with nonstick cooking spray.
- Spoon pancake batter into the skillet and turn the heat down slightly. Top each pancake with a few blueberries (about 3 each). Cook for 2-3 minutes on the first side or until small bubbles start to form and the bottom of the pancake is nicely browned.
- Carefully flip the pancake and cook for another minute. Repeat with the remaining batter.
- You should yield 8-9 pancakes (approximately 2 pancakes per person).
Nutrition Facts
- Servings: 4
- Calories: 299.7kcal/1253.8kJ (per serving)
- Fat: 22.5g (per serving)
- Carbs: 18.0g (per serving)
- Protein: 12.1g (per serving)
