Here's the deal I am kinda getting tried of making Banana Egg Pancakes. Why you ask? Because (I know not a proper sentence) I make them 2 inches by 2 inches and it takes me an hour and a half to make enough pancakes for 3 kids in the morning. There is not enough coffee in the world to help me make them everyday or even more thank 2 times a week! Don't get me wrong we love them but some times I need something a little bit quicker. And by quicker I mean a half hour quicker!
Technically these are pancakes but don't expect "regular" pancakes! These are fluffy and yummy and look legit and the syrup runs off them like its supposed to...but they just don't have the same consistency as the gluten discs served by millions every day. That being said, these pancakes are delicious! My husband loved them and our kids had thirds!! Breakfast success!! Notice I'm not included in that sentence. It's because I just don't eat breakfast (just coffee). <--------Do Not drink maxwell coffee!
Coconut Flour Blueberry Pancakes By: BrokeAssGourmet.com
Ingredients:
- 4 eggs
- 1 cup milk (we used almond coconut milk)
- 2 tsp honey
- 1/2 cup coconut flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup fresh or frozen blueberries
Beat eggs until FLUFFFFFFFY, with electric mixer! Whip in milk and honey until well mixed!
In a different bowl mix together coconut flour, baking powder and salt. Then add the liquid ingredients and mix until combined! Do NOT be like me and over MIX......maybe I should have listened to Peter!
Heat up pan or griddle and melt butter (we used coconut oil) to coat, over medium heat!
Use an 1/8 c. measuring cup and dollop <--------(not sour cream....just funny clip) batter into the pan one or two cakes at a time. Place desired amount of blueberries (6-8) on top of each pancake and cook until edges are dry and the bottom is browned (hint, this takes just a bit longer than regular pancakes). Now flip those suckers! Cook until golden brown.
Serve with your favorite topping.
Serves 2-3
