Blueberry Lemon Pancakes | AIP | Paleo
Equipment
- 1 large mixing bowl
Ingredients
Topping
- ½ cup blueberry syrup
Pancakes
Dry Ingredients
- ¾ cup cassava flour
- 1 teaspoon tapioca flour
- ½ teaspoon baking soda
- pinch Redmonds kosher salt
- 1 organic lemon zested
Wet Ingredients
- 2 teaspoons organic lemon juice
- ¾ cup coconut milk
- 1 tablespoon organic coconut oil melted
- ½ cup date paste
- ¼ cup apple sauce
Cooking
- 1 tablespoon organic coconut oil
Instructions
- In a medium/large mixing bowl mix the dry(ish) ingredients - cassava flour, tapioca flour, baking soda, salt, lemon zest.
- Add the wet ingredients - lemon juice, coconut milk, coconut oil, date paste, and apple sauce. Mix with a spatula or fork until fully incorporated.
- Heat your very non-stick, very non-teflon pan on medium for 90 seconds. Back it down to low-medium. Add coconut oil and immediately add pancake batter (¼ cup batter per pancake will get you about nine 3-inch pancakes from the batch). Spread the batter out. Cook until you see the top edges lose their shine and the bottom edges look browned. Flip and cook until the bottom is browned.
- Add blueberry syrup or another topping. Apple sauce also works great on these pancakes!
Notes
These pancakes can be frozen and reheated in the toaster! For best results, thaw before reheating. For mediocre results, toss them straight into the toaster for a little bit longer.