Fluffy Coconut Flour Blueberry Pancakes

If breakfast is your favorite meal, this recipe for coconut flour blueberry pancakes is for you.

These are the fluffiest, most delicious pancakes you’ll ever eat, and using bananas and coconut flour means significantly lower carbs.

Ingredients

• 2 eggs
• 1/2 medium banana, mashed (about 1/4 cup)
• 3 tablespoons unsweetened almond milk
• 3 tablespoons sunflower seed butter (or other nut/seed butter)
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 cup blueberries

Instructions

1. Combine eggs, banana, almond milk, sunflower seed butter, honey and vanilla extract in a large bowl until all ingredients are incorporated.
2. In a separate bowl, combine coconut flour and baking powder.
3. Add dry ingredients to wet and mix until a smooth batter forms.
4. Fold in blueberries.
5. In a greased skillet, over medium heat, drop batter by the spoonful to form pancakes about 4-5 inches in diameter (or other size of your liking).
6. Allow pancakes to cook 3-4 minutes on each side, until golden brown.
7. Remove from skillet and top with fruit, butter, nut butter, maple syrup, etc.