Here’s a yummy brekky recipe that’s gluten-free, dairy-free and refined sugar-free! Blueberries are packed with antioxidants to ward off free radicals. They are also a great source of fibre, manganese, athocyanins and vitamin C. Coconut is a fantastic source of essential fatty acids. It aids in weight loss and increases brain function. It is also high in lauric acid which kills bacteria, viruses and fungi.
1 cup coconut flour
½ cup desiccated coconut
1 ½ cups almond milk
1-2 tbsp pure maple syrup
2 tsp gluten-free baking powder
1 tsp vanilla extract
1 cup fresh blueberries
- Sift flour in large bowl. Add desiccated coconut and baking powder and combine.
- Add wet ingredients and mix well. Add blueberries and fold through.
- Heat coconut oil in large frypan over medium heat. Once hot, lower heat and spoon mixture into pan. When batter starts to firm and bubbles appear on top they are ready to flip. Keep cooked pancakes in oven on low heat to stay warm.
- To serve: stack pancakes, sprinkle with fresh blueberries and drizzle with maple syrup.