Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • 15 drops liquid stevia
  • 6 large eggs
  • 3/4 cup nut milk ((almond, coconut or macadamia will all work))
  • 6 tbsp coconut flour
  • 1/4 cup golden flaxseed meal
  • 1/4 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1/3 cup fresh blueberries

Instruction

  • Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
  • In a large bowl combine the coconut flour, flax seed meal, salt and baking powder and combine using a spoon.
  • Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.
  • Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil.
  • Once the batter has thickened fold in the blueberries.
  • When the skillet is heated, using a 1/4 measuring cup add the batter to the skillet. Cook on first side for 3-5 minutes and then flip and cook for an additional 30 seconds. This recipe will yield 8 medium pancakes. Work in batches until all the batter has been used.
  • Serve immediately with desired toppings, such as sugar free syrup or additional blueberries.
  • Best stored in a zip top bag or air tight container in the fridge up to 1 week.