🥞 Coconut Blueberry Pancakes

Ingredients

• eggs
• g coconut flour
• ml unsweetened almond milk
• g blueberries
• tsp gluten-free baking powder
• tsp vanilla extract
• Coconut oil (for cooking)

Preparation

1. In a large mixing bowl, whisk the eggs together with the almond milk and vanilla extract until well combined.
2. Add the coconut flour and gluten-free baking powder, stirring vigorously until a smooth, thick batter forms. Let the batter rest for 2 minutes.
3. Gently fold the blueberries into the batter using a spatula, keeping them intact.
4. Heat a tiny bit of coconut oil in a skillet and drop small dollops of the batter into the pan to form individual pancakes.
5. Cook the pancakes over low-to-medium heat for about 3 minutes per side until golden brown, and serve immediately with optional extra berries on top.