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Categories:
coconut flour cream of tartar baking soda kosher salt coconut oil honey eggs coconut milk vanilla butter fresh blueberries maple syrup
Viewed: 43 - Published at: 4 years agoIngredients
- 1/4 cup sifted coconut flour
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons coconut oil
- 1 tablespoon honey
- 3 large eggs
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter, plus more for serving
- 1 cup fresh blueberries
- Maple syrup, for serving
Method
- In a medium bowl, whisk together the coconut flour, cream of tartar, baking soda and salt.
- Set aside.
- In a large mixing bowl or stand mixer, beat together the coconut oil and honey.
- Continuing to mix, slowly add each egg until smooth, then add the coconut milk and vanilla.
- Slowly stir in the flour mixture, until just incorporated.
- Do not overmix or pancakes will be chewy.
- On a non-stick griddle or large saute pan, melt one tablespoon of the butter over moderately high heat.
- When the butter is beginning to foam and brown, add 1/4 cup of batter to the pan.
- Sprinkle the top with blueberries and cook until the edges are brown, about two minutes.
- Flip and cook for one more minute.
- Serve immediately or place on a baking sheet in a 200 degrees oven.
