COCONUT FLOUR PANCAKES WITH BLUEBERRY MAPLE SYRUP

INGREDIENTS:

• 1/4 cup coconut flour

• 1/4 teaspoon baking soda

• 2 tablespoons natural peanut butter

• 2 eggs, slightly beaten

• 1/2 tablespoon maple syrup

• 1/2 medium very ripe banana, mashed

• 1/4 cup unsweetened vanilla almond milk, plus more if necessary

FOR THE SYRUP...

• 2/3 cup wild organic blueberries

• 2 tablespoons pure maple syrup

INSTRUCTIONS:

1. In a large bowl whisk together coconut flour and baking soda; set aside.

2. In a separate medium bowl, mix together the nut butter, eggs, honey, banana and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together.

3. Lightly coat a large nonstick skillet with coconut oil and place over medium low heat. Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. cook until bubbles appear on top and the edges are well cooked.

4. Flip cakes and cook until golden brown on underside, 2 minutes. Makes 2 servings, 3 pancakes each.

5. To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes.

6. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.

As always, if you make these Coconut Flour Pancakes with Blueberry Maple Syrup, please leave a star rating and a comment below! Your feedback means so much to me! :)