AuthorJordan Pie
RatingDifficultyBeginner

A beautiful and easy pancake recipe that the whole family will love. These are GF, DF, GrF, NF and P. You can also try making them into smaller pancakes which makes a beautiful snack.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 3 large organic eggs
 130ml to 140ml organic coconut milk (additive free)
 Juice of 1/2 a lemon
 Zest of 1 lemon
 0.50 cup coconut flour, sifted
 0.50 cup tapioca flour, sifted
 0.50 tsp baking soda
 0.50 tsp baking powder
 1 tbsp honey + extra for garnishing
 Blueberries for garnishing

1

In a large bowl, whisk the eggs.

2

To the eggs add the coconut milk, honey, lemon juice, zest and whisk until well blended.

3

In a separate bowl, sift together the coconut flour and tapioca flour, then add to the wet ingredients 1/3 of the mix at a time, while continuously whisking.

4

Now mix in the baking powder, baking soda, and seaweed salt.

5

Add some coconut oil to a frying pan and place over medium heat to melt it.

6

Once it's hot, use a ladle or spoon the pancake mix onto the frying pan and cook the bottom until golden.

7

Once holes begin to appear in the surface of a pancake, this is a good sign you need to flip it. The pancake should cook on each side for 3 to 4 minutes.

8

Repeat with rest of the batter.

9

Now top with blueberries, a drizzle of honey and enjoy!

There are some variables that your batter may be too thick, if so just add small amounts of water and mix until pourable. These will cook a little slower than normal pancakes so just be patient!

Ingredients

 3 large organic eggs
 130ml to 140ml organic coconut milk (additive free)
 Juice of 1/2 a lemon
 Zest of 1 lemon
 0.50 cup coconut flour, sifted
 0.50 cup tapioca flour, sifted
 0.50 tsp baking soda
 0.50 tsp baking powder
 1 tbsp honey + extra for garnishing
 Blueberries for garnishing

Directions

1

In a large bowl, whisk the eggs.

2

To the eggs add the coconut milk, honey, lemon juice, zest and whisk until well blended.

3

In a separate bowl, sift together the coconut flour and tapioca flour, then add to the wet ingredients 1/3 of the mix at a time, while continuously whisking.

4

Now mix in the baking powder, baking soda, and seaweed salt.

5

Add some coconut oil to a frying pan and place over medium heat to melt it.

6

Once it's hot, use a ladle or spoon the pancake mix onto the frying pan and cook the bottom until golden.

7

Once holes begin to appear in the surface of a pancake, this is a good sign you need to flip it. The pancake should cook on each side for 3 to 4 minutes.

8

Repeat with rest of the batter.

9

Now top with blueberries, a drizzle of honey and enjoy!

Fluffy Lemon Paleo Pancakes with Blueberries
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