Blueberry – Walnut Pancakes!!
Try these healthy… YES HEALTHY, grain-free, sugar-free, dairy-free super yummy Blueberry – Walnut Pancakes 😀 Perfect morning or lunch time snack!! #CookClean #StayLean
Serves: 2-3 // Ready in: 20 minutes
3 large omega-3 eggs
3/4 cup almond milk
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
½ cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of sea salt
1/4 cup roughly chopped walnuts
coconut oil, for greasing the skillet (about 1/4 cup)
1 pint fresh blueberries
1/2 cup arrowroot
1 teaspoon cinnamon
Step 1: In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and
vanilla. Whisk until well blended. In a separate bowl, mix together the coconut flour,
cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to
the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently
fold in the walnuts.
Step 2: Grease a large skillet and place over medium heat. Once the skillet is hot, use a
ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The
pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter.
Add a tablespoon or more of coconut oil to the hot griddle, as needed.
Step 3: Make a blueberry sauce by simmering the blueberries in a small saucepan with 2
tablespoons of water for 10 minutes before serving.
Step 4: To serve, place 3 pancakes on a plate and top each stack with the blueberry
Nutritional analysis per serving:
Calories 423 • Total Fat 19 g • Protein 12 g • Fiber 14 g • Sugar 14 g • Sodium 416 mg