PANCAKES!

I am SO excited to share this recipe! So, stinkin' excited! 

Blueberry gluten free pancakes. Yum. AND a non-GMO, organic syrup to boot that tastes great and is completely guilt free! 



I adapted this recipe: http://www.livinpaleocuisine.com/2012/08/25/raspberry-coconut-flour-pancakes/ and made it my own with a twist. I also doubled the recipe so I could have leftovers, as you can see below. 

4 eggs
4 tablespoons coconut oil, melted
4 tablespoons unsweetened almond milk (or coconut milk)
2 teaspoons vanilla
4 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup blueberries (or raspberries)
2 bananas pureed
1/4 cup oats
1 tablespoon chia seeds (optional)


1. Mix together wet ingredients and whisk together: eggs, coconut oil, almond milk
2. In a food processor puree bananas, oats, and chia seeds. 
3. Add banana mixture to wet mixture. 
4. In a separate bowl, mix together dry ingredients: coconut flour, baking soda, and salt. 
5. Add dry mixture to wet mixture. 
6. Fold in 
7. Grease pan with coconut oil. 
8. I used a 1/4 cup to put pancakes into pan for size. 
9. Top with pure maple syrup or the syrup made by Madhava that I found! It also comes in blueberry maple agave!

ENJOY!