Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1 tbsp honey (or maple syrup)
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon zest
  • 2 tbsp coconut flour
  • 1/3 cup almond flour
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp baking soda
  • 1/4 cup almond milk
  • 1 tbsp butter or coconut oil
  • 1/2 cup blueberries

Instruction

  • In a bowl whisk together the eggs, honey, vanilla extract and lemon zest. Add in the coconut flour and whisk it until there are no clumps left in the flour. 
  • Next add in the almond flour, lemon juice, baking soda and almond flour. Stir until smooth. 
  • Heat the butter or coconut oil in a non stick skillet. Pour spoonfuls of the batter onto the skillet (I usually do approx 2 tbsp per pancake). Place blueberries into each pancake and let cook for approximately 4 minutes until the edges become slightly crisp. Flip and continue to cook for another 3 to 4 minute until golden. 
  • Serve the pancakes topped with blueberries and honey (or maple syrup if not SCD). Enjoy!