I love blueberries, they are little morsels of juicy goodness. I also love pancakes but I reserve them for special occasions or for a treat. You can never go wrong with blueberry pancakes! Try out this wholesome, grain-free version of this breakfast favorite. Feel free to experiment with other seasonal berries!

Blueberry Pancakes (Serves 2)
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Ingredients
  1. 3 eggs
  2. 1 cup coconut milk
  3. 1 T. Honey
  4. ½ T. Lemon Juice
  5. 1 t. vanilla
  6. ½ c Coconut flour
  7. ½ c Tapioca flour
  8. 1 t. baking soda
  9. ½ cup blueberries
  10. Coconut oil to grease pan
  11. Maple syrup
  12. Coconut butter or ghee
Instructions
  1. Combine all wet ingredients and all dry ingredients in separate bowls. Add dry to wet and mix to
  2. combine well. Heat some coconut oil in a nonstick saute pan and spoon out 3” circles of batter into pan.
  3. As it begins to simmer and bubble, sprinkle some blueberries on top of the batter, the turn over
  4. pancakes and cook on other side until completely done. Serve with coconut butter or ghee and maple syrup.
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