Ingredients
6 large, pasture-raised eggs
1 1/2 cups coconut milk
3 TBSP lemon juice
1 TBSP vanilla extract
3/4 cup cassava flour
3/4 tsp baking powder
pinch of sea salt
1/4 cup and 2 TBSP coconut flour
1 1/2 TSP grated lemon zest
6 tsp coconut oil (for frying)
1 1/4 cups blueberries (I also tried this with Saskatoon berries)
Preparation
- In a large bowl, whisk together eggs, coconut milk, lemon juice, and vanilla until well combined
- Mix in cassava flour, baking powder, and sea salt
- Add in the coconut flour and stir well
- Fold in the lemon zest and let the batter rest for 3 minutes
- Heat 1 teaspoon coconut oil in a large skillet over medium heat
- When pan is hot and the oil is melted, add two portions of batter (1/4 cup each) to the pan and immediately sprinkle a small handful of blueberries on top of each
- Cook for 3 minutes, then flip the pancakes and cook for another 3 to 4 minutes, until golden brown
- Use a spatula to transfer pancakes to plate and cover with foil to keep warm
- Repeat with the remaining batter and oil as needed to make 12 pancakes
- To serve, top the pancakes with the remaining blueberries and additional lemon zest
Posted December 13, 2020