Blueberry Pancakes GF Grain Free Sugar Free
These blueberry pancakes are gluten-free, grain-free, and refined sugar-free, making them Paleo diet compatible and perfect for the Skinny 5 - Maintain It Phase. Naturally sweet and moist, you won't need to add any butter or ghee or honey or maple syrup to enjoy these delicious pancakes.
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| Servings |
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Ingredients
Fresh Fruits
- 1 cup blueberries
- 1/2 ripe banana
Dairy
- 1 large egg
Nuts - Seeds
- 1/2 cup raw cashews or use slivered almonds
Canned - Jarred
- 1/4 cup full fat coconut milk try Thai Kitchen 2 simple ingredient brand
Ingredients
Fresh Fruits
Dairy
Nuts - Seeds
Canned - Jarred
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Rate this recipe!
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Instructions
- In a small bowl, mash banana with fork. Let banana sit on counter, exposed to air to make sweeter. In the meantime, pulverize cashews in small food processor and set aside. Whisk egg and coconut milk into mashed banana. Mix well. Optional – add a pinch of salt. dd cashew or almond flour and fresh blueberries, stir just until mixed.
- Heat a small non-stick pan over medium heat or heat a pancake griddle. Pancakes will be easier to turn if you coat pan or griddle with propellant-free coconut oil spray or unrefined coconut oil.
- Scoop batter into a one-third cup, measuring cup and pour onto hot pan or griddle. Let pancakes cook until edges are dry. Carefully flip pancakes with wide spatula and cook until lightly browned on the other side. Remove from heat. Pancakes are naturally moist and sweet, you shouldn’t need to add any butter, ghee, or coconut oil, or maple syrup or honey.
- NOTE—if you have trouble pulverizing cashews, try using a full cup of cashews, reserving half of the flour for another batch of pancakes or another recipe. When pulverizing nuts into flour, oil in the nuts tends to make flour stick at the bottom of the food processor. Try stirring the nut mix several times while pulverizing. You can also use slivered almonds or packaged almond flour.
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