- 1 3/4 cups gluten Free Flour (I use Bob’s Red Mills Gluten Free Baking Flour)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 1/4 cup unsweetened coconut milk (Nut milk if preferred)
- 1 tsp vanilla extract
- 2 tbs maple syrup or coconut sugar
- 2 eggs or flax eggs
- 1/4 cup wild blueberries (Can use frozen or fresh)
- coconut oil for cooking
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In a bowl mixed together dry ingredients
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In a separate bowl wisk together wet ingredients
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Slowly add wet ingredients to the dry without making it too smooth. Leaving little unincorporated bits adds to the texture
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In a non-stick pan over medium heat add 1/4 tsp of coconut oil or coconut oil spray
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Add about two heaping tbs of batter to the pan and spinkle 6-8 blueberries around the pancake
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When pancake shows bubbles throughout flip and cook on the other side for about a minute
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Serve with pure maple syrup and top with fresh blueberries
2 Comments
Love your recipes Jennifer and you are a natural in front of a camera. Nice to see all the measured ingredients as you then put build your dish. Keep spreading the immune boosting recipes…a healthy warrior is needed.
Thank you Peggy!