Fluffy Coconut Flour Blueberry Pancakes
3/28/16
WRITTEN BY: Taylor Riggs, RD

These are the fluffiest, most delicious pancakes you’ll ever eat, and using bananas and coconut flour means significantly lower carbs.

INGREDIENTS

  • 2 eggs
  • 1/2 medium banana, mashed (about 1/4 cup)
  • 3 tablespoons unsweetened almond milk
  • 3 tablespoons sunflower seed butter (or other nut/seed butter)
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 cup blueberries

PREPARATION

  1. Combine eggs, banana, almond milk, sunflower seed butter, honey, and vanilla extract in a large bowl until all ingredients are incorporated.
  2. In a separate bowl, combine coconut flour and baking powder.
  3. Add dry ingredients to wet and mix until a smooth batter forms.
  4. Fold in blueberries.
  5. In a greased skillet, over medium heat, drop batter by the spoonful to form pancakes about 4-5 inches in diameter (or other size of your liking).
  6. Allow pancakes to cook 3-4 minutes on each side, until golden brown.
  7. Remove from skillet and top with fruit, butter, nut butter, maple syrup, etc.

Yields: 4 medium pancakes

Prep time: 10 minutes

Cook time: 10 minutes

Per serving (1 pancake): 22 g carbohydrates

Taylor Riggs, RD

Taylor is a Registered Dietitian and author of Simply Taylor, a healthy living blog with a focus on recipes made from whole, nutritious foods. She was diagnosed with Type 1 at 10 years old, and lives a healthy life today with the help of her OmniPod, CGM, and nutrition background. Taylor believes that healthy food doesn't have to be boring or restrictive, and hopes to share that message with others through her recipes. She's also been known to carry a purse full of dates, prepared for those on-the-go lows! Find more deliciousness at simply-taylor.com or follow on twitter @simplytayblog.