- 1 1/2 cup coconut milk
- 1 tbsp vanilla
- 1/2 cup raw honey
- 2 tbsp coconut oil
- 2 cups Almond flour
- 1 tbsp Aluminum free Baking Powder
- 1/4 tsp Sea Salt
- 1 tsp cinnamon
- 1 cup blueberries
Typically you don’t think of pancakes as ooey-gooey-chewie yumminess. Usually pancakes cooked with conventional, processed, white flour are light and airy and you feel like you eat a ton of them. Well don’t. Make these instead and don’t feel bad about wanting seconds. Using an almond flour blend, these gluten free pancakes have an ooey-gooey middle and crispy edges. So if you’re the type of person that likes their chocolate chips cookies just slightly underdone, these are the pancakes for you!
Typically I just use straight up almond flour meal in my kitchen which is literally ground up almonds, but there are a few recipes that require something a little more…I’ll say…absorbent. I use Gluten Free Mama Almond Flour Blend that blends some other gluten free flours with almond flour, like potato starch flour or tapioca flour. It’s a pretty versatile blend and can pretty much be subbed for regular flour in most recipes, but because it is a bit more starchy, I tend to use it sparingly.
We went blueberry picking this summer and froze a ton of blueberries. They were huge and were prefect in this recipe. You can use store bought frozen or fresh blueberries as well. Don’t forget to use real maple syrup and not that Aunt Jemima crap. Real Maple Syrup is ten million times more delicious, yes you heard me right, ten million. Because, seriously, why would you go through the trouble to using fresh blueberries and delicious raw honey if you’re just going to smother your creation in fake sugar? Just saying.
- In a medium mixing bowl, cream honey and coconut oil then add vanilla and coconut milk. The coconut oil may clump up again when the cold milk is added, that’s okay, it will even out again with the rest of the mixing
- Add the dry ingredients to the bowl and mix to combine.
- Add more milk or flour to get the consistency of batter you prefer
- Carefully fold in blueberries
- Use about 1/4 of a cup of batter for each pancake
Note: Almond flour pancakes will take about twice as long to cook as regular flour pancakes so make sure to plan accordingly. Don’t worry, it’s worth the wait.