Yields 8-10 large fluffy pancakes. Feel free to leave out the blueberries and add a little vanilla extract if you would like plain pancakes. Any other berry, fruit or chocolate chips can also be used.more
Adapted from realsustenance.com
cup of milk + 2 Tbsp (dairy or nondairy- any variety)
cup oil or melted butter (dairy or nondairy)
– ½ cup granulated sugar to taste (any variety. For Sugar Free use Xylitol or Erithritol)
packed cup coconut flour
packed cup of Starch (potato starch or tapioca starch or a mix of the two)
Tsp. Lemon Juice (Note: in addition to the lemon juice try adding the zest from 1 lemon)
Tbsp Baking Powder (double acting works best).
cup (or more) of Fresh or Frozen Blueberries.
Pour the eggs, milk and oil into a blender and process on high until light and fluffy. Add in the remaining ingredients except for the baking powder and blueberries and process until smooth. Add the baking powder and process one last time. Stir in the blueberries. (Or you can just plop a few into each pancake as you make them). Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time aside from when you flip) Re-oil the pan with each new batch. Be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which would prevent you from getting a good clean flip.