Ingredients
The following ingredients have 4 Servings
- 1 cup 130 grams cauliflower rice
- 1/2 cup 60 grams almond flour or almond meal
- 1/4 cup 35 grams tapioca flour or starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 tablespoon melted coconut oil plus more for frying
- 3 tablespoons canned (unsweetened coconut milk (shake well before opening the can))
- 1 tablespoon maple syrup (optional plus more for serving)
- 1/2 teaspoon vanilla extract
- 1/2 cup 80 grams fresh or frozen blueberries (I used frozen)
- zest of 1 lemon
Instruction
- Prepare and measure the cauliflower rice and put it into a large mixing bowl.
- In a separate bowl measure the almond flour, tapioca flour, baking powder and salt. Stir together. Then add to the cauliflower rice and stir well to mix.
- Whisk the eggs together with the melted coconut oil, coconut milk, maple syrup and vanilla. Add to the dry ingredients and stir to form a smooth batter.
- Gently stir in the blueberries and lemon zest.
- To make the pancakes, heat a teaspoon of coconut oil in a large skillet over medium heat. Give the pan time to come to temperature.
- Make the pancakes two at a time. For each one, add about 1/4 cup (60 ml) of batter to the skillet. It's ok to use the measuring cup to spread out the batter to make a round, even shape, about 4 inches (10 cm) wide.
- Cook the first side for 1 - 2 minutes. When you see small bubbles form on the top and the edges begin to form a crust it's time to turn them. Use a large spatula to do this. Cook on the second side for another minute or so or until both sides are golden brown and the pancake is fluffy. Transfer to a plate to hold.
- Add another teaspoon of coconut oil to the pan and repeat the process until all the batter has been used. You get 8 - 10 pancakes depending on how you measured the batter.
- Serve with your choice of toppings, like fresh fruit, honey, jam, maple syrup, etc.
