Fluffy Lemon Paleo Pancakes with Blueberries

by | May 18, 2016 | 4 comments

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 ServingPrep Time10 minsCook Time15 minsTotal Time25 minsDifficultyBeginner
 3 large organic eggs
 140 ml organic coconut milk (additive free)
 Juice of 1/2 a lemon
 Zest of 1 lemon
 1/2 cup coconut flour, sifted
 1/2 cup tapioca flour, sifted
 1/2 tsp baking soda
 1/2 tsp baking powder
 Coconut oil for cooking
 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!

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Ingredients

 3 large organic eggs
 140 ml organic coconut milk (additive free)
 Juice of 1/2 a lemon
 Zest of 1 lemon
 1/2 cup coconut flour, sifted
 1/2 cup tapioca flour, sifted
 1/2 tsp baking soda
 1/2 tsp baking powder
 Coconut oil for cooking
 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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4 Comments

  1. Abby

    This recipe is very yummy

    Reply
  2. Linda

    Amazing recipe. quick and easy for a hungry grandson who is a picky eater.

    Reply
  3. Linda

    Amazing recipe. Quick and easy for a hungry grandson

    Reply
  4. Elle K

    I am allergic to corn (in the baking powder) but you can make your own baking powder corn and starch free by using 1-to-1 baking soda to cream of tartar. I will try this!

    Reply

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