Prep Time: 10 minutes

Cook Time: 5 for braising -18 minutes for baking.

Serving: 2 people

A Word From The Cook

Making pancakes GF is always an interesting challenge.  While a good mix is a good fallback, there is nothing like ‘made from scratch’ pancakes….and then the toppings!

Ingredients

• 3 large eggs
• 3/4 cup Almond Milk
• 1/2 Tbsp Lemon Juice
• 1 Tsp Vanilla Extract
• 1/2 Cup Coconut Flour
• 1/2 Cup Arrowroot
• 1/2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1-2 grinds Sea Salt
• 1/4 Cup Walnuts (roughly chopped)
• Coconut Oil (for greasing the pans)
• 1/2 Cup Blueberries
• 1 Tsp Cinnamon

Instructions

Pancakes:

1. Whisk the eggs in a large bowl making the fluffy.
2. Add the Almond Milk, Lemon Juice and Vanilla, whisk until well blended.
3. In a separate bowl, blend the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot.
4. Add the dry ingredients to the wet ingredients 1/4 cup at a time, continuously whisking while adding all the dry ingredients.
5. Fold in the Walnuts.
6. Heat a large skillet on medium high heat.    Add 1 Tbsp coconut oil to grease the pan.
7. Using about 1/4 – 1/3 of a cup make approx. 3 inch pancakes.
8. Cook until bubbles appear on the top, flip and cook about the same length of time on the other side.

Blueberry Sauce:

1. Add the Blueberries and 1 Tbsp of water to a small sauce pan.
2. Heat to a simmer and let simmer for about 10 minutes.
3. Serve warm over pancakes.