I love pancakes. I would have them every weekend if I could. But I can’t. I can’t because I have my pancakes with lashings of whipped cream and maple syrup and it will always be that way.
I want Finn to be able to enjoy pancakes as well. I want him to look forward to a Sunday “special” breakfast of pancakes or waffles but I don’t want them to be laden with sugar. Solution? paleo pancakes, served with sugar free blueberry syrup! These pancakes are awesome. I made them for Melbourne Cup day breakfast with my sister and mum because my sister needed them to be gluten free so why not make them dairy free and refined sugar free too!
I was worried that these might not turn out. I have tried a few paleo pancake recipes in the past and I wasn’t pleased with them. However, these are awesome and my sister said they were better than normal pancakes! They are light, fluffy and delicious.
Now you don’t need to keep pancakes for only on special occasions. I still served mine with whipped cream and maple syrup but hey, life’s all about balance right?!
Enjoy x x
Paleo blueberry pancakes
Ingredients
3 large eggs
1/2 cup + 3 Tbsp of almond milk
1 Tbsp of maple syrup
1/2 Tbsp of freshly squeezed lemon juice
1 tsp of vanilla extract
1/2 cup of coconut flour
1/2 cup of tapioca flour
1/2 tsp of baking powder
1/2 tsp of baking soda
pinch of sea salt
1/2 cup of fresh or frozen blueberries
Blueberry syrup:
1/2 cup of fresh or frozen blueberries
dash of water
1 tsp of cornflour, to thicken (optional)
Method:
-
- In a large bowl, whisk the eggs together.
- Add the almond milk, maple syrup, lemon juice and vanilla extract and combine.
- In a separate bowl, mix the coconut flour and tapioca flour together and add to wet ingredients a 1/4 cup at a time, whisking as you go.
- Add baking soda, baking powder and salt.
- Heat a non-stick fry pan over a medium heat. Ladle in a spoonful of batter and drop a few of the blueberries on top. When the mixture starts to bubble, flip the pancake over and cook for a minute on the other side or until golden brown.
- Put pancakes on a plate as you cook them and keep under a tea towel to keep them warm.
- To make syrup, combine blueberries in a saucepan over low heat until the juice start running. Add a little water if needed and cornflour to thicken the syrup.
- Pile up a few pancakes on your plate, pour over some of the blueberry syrup and dollop some cream on top!
Gobble up!
Recipe from Civilized Caveman Cooking blog!
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