Banana Blueberry Pancakes
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian breakfast? Banana Blueberry Pancakes could be an excellent recipe to try. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 174 calories. For 56 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. 3 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. If you have cream of tartar, water, blueberries, and a few other ingredients on han
Instructions
- 1
Beat eggs for 1 minute.
- 2
Add water, oil and flour.
- 3
Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand.
- 4
Add baking powder, cinnamon and mashed bananas.
- 5
Whisk. Gently fold in blueberries with spatula.
- 6
Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved.
- 7
Drizzle with maple syrup.
Recipe from foodista.com
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Ingredients (8)
- •4 whole eggs (or 8 egg yolks if you have a Hystamine or egg white intolerance)
- •1/2 cup water
- •1/4 cup liquid coconut oil, butter or ghee (melt solid coconut oil in small sauce pan if needed)
- •1/3 cup sifted coconut flour + 1 tablespoon
- •1 teaspoon baking powder or cream of tartar
- •1/2 teaspoon ground cinnamon
- •4 mashed bananas (or 3 plantains)
- •1 cup frozen organic blueberries