Blueberry Coconut Flour Pancakes for One GF

By MaryEllen

A recipe for Blueberry compote was included. I would use my homemade Blueberry sauce, so I didn't bother to include that recipe.

Ingredients

• 2 eggs
• 1/4 cup coconut milk
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon melted coconut oil or 2 tablespoons melted butter
• 1/4 teaspoon salt
• 3 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 cup frozen organic blueberries
• 2 tablespoons honey or agave nectar
• 1/2 teaspoon ground cinnamon

Details

Servings 1
Adapted from theroastedroot.net

Preparation

Step 1

Instructions:

In a mixing bowl, combine all wet ingredients and beat together. Add the coconut flour, baking powder and salt and continue to mix until all clumps are smoothed out and you’re left with a very thick batter. If you are using a mixer, you might need to scrape the sides of the bowl with a rubber spatula to get the coconut flour fully integrated. Allow batter to sit for about 5 minutes.

Heat a large skillet on medium-low. Once warm, spread a dollop of butter evenly over the skillet. Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet. Coconut flour pancakes need to be manipulated more than the standard all-purpose flour pancakes, as coconut flour tends to hold its shape. (Note: If your pancakes begin to melt around the edges, it is because there is not enough coconut flour in your batch. Add more coconut flour a teaspoon at a time until the batter stays together on the skillet.)

Repeat this step for the remaining 2/3 of the batter (this recipe makes 3 medium-sized pancakes), giving each pancake plenty of space for flipping. Allow pancakes to sit on the skillet for about 7 to 10 minutes (yup, that’s how long these bad boys need before flipping). Carefully work a large spatula under each pancake and gently flip (it is easy to “break” coconut pancakes, so the flipping process is the most difficult part about this recipe). Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat.

Top pancakes with the blueberry topping and confectioner’s sugar (you know…to make them pretty) . If you are looking for more sweetness: drizzle agave nectar, honey or pure maple syrup over the tops of the cakes.