Blueberry Coconut Pancakes
A delicious THM E pancake with sprouted flour and fresh blueberries.
Servings: 10 pancakes
Equipment
- Electric griddle optional
Ingredients
- 2 c sprouted wheat flour
- 4 tsp baking powder aluminum free
- 1/2 c coconut flakes unsweetened
- 1/2 tsp salt
- 1 tbsp truvia spoonable jar variety
- 1 egg large
- 1/4 c coconut milk
- 2 c almond milk original unsweetened
- 1 tsp lemon juice
- 1 c blueberries fresh or frozen
Instructions
- Preheat an electric griddle to 350°F if using.
- Mix together the sprouted flour through truvia in a medium sized bowl.
- In another medium sized bowl, mix together the wet ingredients except for the blueberries.
- Slowly pour the wet into the dry ingredients, mixing as you go.
- Fold in the blueberries, being especially careful if using frozen blueberries (or your pancakes will take on a bluish hue).
- Let batter sit for about 3-5 minutes.
- Meanwhile, turn the griddle temperature down to about 325°F or melt some butter in a skillet over medium heat (if using this method instead of a griddle).
- Ladle batter onto your hot griddle (no grease is needed for the kind of griddle I use, see notes in article) or onto your melted butter in your skillet.
- Cook until bubbles form and the edges look drier than the rest of the pancake.
- Flip and cook remaining side or until golden brown.
- Repeat with remaining pancakes.
- Enjoy!! (I like mine with some sugar free syrup)
Notes
If you choose to use an electric griddle, you can probably cook most of the pancakes in a batch or two... a skillet on the stove top will take much longer.