Weekends are so great for leisurely experimenting with breakfasts. I really love my nut butter pancakes, but I really wanted to try something different. I've heard a lot about coconut flour pancakes, so I thought I'd give them a try! They were fluffy and very filling! But, I have to say... my favorite part was the warm blueberry sauce! Hope you enjoy! :-)
Coconut Flour Pancake Recipe:
1/2 C coconut flour
1 T baking soda
1 pinch sea salt
1 C coconut milk
4 eggs
1 T vanilla
2 tsp. cinnamon
Heat non-stick griddle to 400 degrees. Combine dry ingredients. In a separate bowl, combine wet ingredients, and mix well. Slowly add dry ingredients. Batter will be sort of thick! Pour batter on griddle and let them cook for about 4-5 minutes on each side (I was surprised how much longer they take to cook). While they are cooking, make the blueberry sauce.
Blueberry Sauce Recipe:
1 C blueberries (I used frozen)
1/2 C pineapple juice
1 tsp. arrowroot powder
1 T coconut crystals
1/4 C water
Heat blueberries and pineapple juice to a slow boil. In a separate dish, stir arrowroot powder, coconut crystals and water together until dissolved. Add mixture to blueberry sauce and stir until thickens, on low heat. Pour warm sauce over coconut pancakes and enjoy!
