Monday, June 9, 2014


Delicious and healthy!  
makes 8 small  pancakes or 5 med size as shown

4 Eggs
3 Tbsp melted coconut Oil
1/4 cup buttermilk  * batter thickens as it  sets  add more buttermilk if  necessary
1/4 cup Coconut Flour
1 Tbsp Sugar
1/4 tsp  Salt
1/4 tsp Baking Powder

In a large bowl whisk together eggs, oil and buttermilk until well combined.
In a separate bowl sift coconut flour, sugar, salt and baking powder.
Add dry to wet and thoroughly mix until there are no lumps.
Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.

Blueberry Syrup recipe
1/2 c. sugar
1 T. cornstarch
1/3 c. water
2 c. fresh or frozen blueberries

In a saucepan over medium heat, combine sugar and cornstarch. Stir in water gradually. Add berries; bring to a boil. Boil, stirring constantly, for one minute, or until mixture thickens. Serve warm, or pour into a covered jar and keep in the refrigerator for several days. Makes about 2-1/2 cups.

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