Grain Free Blueberry Pancakes

Step 1: 

Put all the ingredients except for the blueberries into a bowl and blend together with a hand stick blender. Once blended add the blueberries to the pancake mixture and stir in by hand.

 

Step 2: 

Spray your pancake or non-stick frying pan with the oil and heat over a medium heat.

Step 3: 

Once the oil is hot, take ¾  ladle of the pancake mixture and pour into the pancake pan.

Step 4: 

Cook until golden brown on the underside (approx. 1 minute), then flip over and cook until golden brown on the other side (about 30 seconds).

Step 5: 

Once you’ve cooked all 9 pancakes, stack them back on top of each other in a set of 3 to warm through in the hot pan and flip over to warm the other side.

Step 6: 

Serve warm with a drizzle of cashew butter, blueberries and syrup.

Yum…

LISA’S TIP

After you have poured in the pancake mixture, shake the pan gently to ensure the mixture is evenly spread. It’s hard to believe that you don’t need flour, milk or refined sugar to create a lovely, light and kid-approved pancake. Although delightful, don’t be expecting your run-of-the-mill carb-filled pancake. These have more of an eggy crepe-like texture, which is equally appealing. 
If you’re used to eating clean healthy foods, you will more than likely LOVE these. Low-calorie, high-protein, gluten-free and wheat-free…. what’s not to love? Not only do they make a quick and easy breakfast, but they’re also the perfect pre or post-workout fuel, you can even add your favourite protein powder.

For more delicious recipes like this check out My Relationship With Food.

Nutrition

118g

Carbs

35g

Protein

Makes 9

Servings

20

Prep Time

20

Cook time

Ingredients

4 large eggs, beaten

3 tbsp. organic coconut flour

1 large banana, mashed

200g blueberries

1 tsp. vanilla bean paste or 1 vanilla pod, deseeded

1 tsp. baking powder

Oil spray

Salt, pinch

Garnish:

50g blueberries

Agave nectar, honey or maple syrup

Cashew butter (optional)