Ingredients
- 3 large eggs room temp
- 1/3 cup full fat coconut milk another dairy-free milk will work as well
- 1/4 cup coconut oil melted and cooled to almost room temperature
- 3 Tbsp fresh lemon juice
- 3 Tbsp pure maple syrup or raw honey
- 1 tsp pure vanilla extract
- 1/2 tsp lemon extract optional, for extra lemon flavor
- 1 1/3 cups blanched almond flour
- 1/4 cup arrowroot flour or tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3-3/4 cup blueberries
- Extra coconut oil for greasing your skillet or griddle *
Instructions
-
Make sure all your wet ingredients are as close to room temp as possible (including the melted coconut oil) for even blending
-
Combine all dry ingredients in a mixing bowl and set aside.
-
In a bowl or very large measuring up, whisk together the eggs, maple or honey, coconut milk, lemon juice, coconut oil, vanilla, and lemon extract (if using) until very smooth.
-
Slowly pour the dry ingredients into the wet and whisk well until smooth (batter should be somewhat thick)
-
Heat a large griddle or non stick pan over medium heat** and grease with coconut oil.
-
Spoon or pour small amounts of pancake batter onto the griddle, then sprinkle a blueberries over each one. Wait until edges are dry and bubbles form on the surface of the pancakes, then flip each one. Keeping the heat on the lower side ensures you won't burn the outside before the inside gets a chance to cook! Lower and slower seems to be better for paleo pancakes, and it makes the flipping easier as well.
-
Repeat until all the batter is used up, re-greasing your skillet/griddle as needed and adjusting the heat to avoid burning. This recipe made 12 pancakes for me, about 4-5 servings. Serve topped with extra maple syrup and blueberries if desired. Enjoy!
Recipe Notes
*I start out with about 2 tsp add as I need between batches
**I start with medium heat and adjust my heat setting as I go to prevent burning
***Nutrition was calculated for 2 pancakes per serving. Recipe should make 12 pancakes.