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05-26-2014 03:06 PM
Mix the eggs, maple syrup (optional) and coconut milk together in one bowl. Mix the coconut flour, almond meal and baking powder in a separate bowl. Mix the dry and wet ingredients together and then fold in the blueberries.
Heat a non-stick frying pan or skillet over low heat and add some coconut oil to coat the pan. Add 1/4 cup of the pancake mixture to the pan. I find the easiest way to do this is to measure 1/4 cup and then roll it into a ball in my hand and then flatten in the pan with my hand. After a few minutes carefully flip the pancake over and cook the other side. Enjoy!
Note: They are wheat free, dairy free, gluten free and refined sugar free (it can be completely sugar free and Paleo by omitting the maple syrup).
05-26-2014 03:48 PM
Thanks, LoLa!
I saved this recipe to hopefully try very soon!
Have you made these yet?
05-26-2014 04:27 PM
These sound good! I might try them w/o the berries & syrup.
05-26-2014 04:30 PM
Double Wow! I'm saving this one for sure..........and, the aroma of the coconut ...... I can smell the aroma right now.........
05-26-2014 09:19 PM
05-26-2014 09:20 PM
05-27-2014 03:02 PM
Re: "I find the easiest way to do this is to measure 1/4 cup and then roll it into a ball in my hand and then flatten in the pan with my hand."
LoLa, is this batter like bread dough?! It's thick enough to roll into a ball with your hands? I know the flavor of these pancakes is something I'd love. Just can't understand the thickness of them.
Thanks for your reply.
05-27-2014 03:17 PM
Hi vabreeze.... It's definitely 'thicker' than traditional pancake mix. I added some more milk to thin it out a bit but they will still be 'doughy'. Yes, that bugged me a bit when I first read it, but I do flatten them pretty thin. I know it seems odd (at first) but the tastiness makes you forget all about the oddness, if that makes any sense...lol
05-28-2014 03:07 PM
Thanks, LoLa, for your response-- yes, very helpful! Just need to get the coconut flour!!!
05-28-2014 06:25 PM
LoLa, this looks really good. If you happen to read this, can you please say what almond "meal" product you used? I know the different grinds and methods of making almond meal/flour affect the results, and that the wrong thing can be either too crumbly or too oily. Also, is oil for frying the cakes necessary, or is there enough in the nut meal to get the job done? Thanks!
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