I'd originally been thinking of doing some sort of breakfast casserole this morning, but we had diner food for dinner last night and I wasn't feeling the casserole for breakfast today. Pancakes seemed like a good choice and I appreciated the inclusion of fuit and coconut flour.

Coconut-Blueberry Pancakes

Slightly adapted from Spoon Fork Bacon

Ingredients

• 3/4 c. all-purpose flour
• 1/2 c. coconut flour
• 1 1/2 Tbsp. brown sugar (or coconut sugar)
• 1/2 tsp. coarse sea salt, ground
• 2 tsp. baking powder
• 1-2 eggs (depending on the size of your eggs)
• 1 1/2 c. milk
• 2 Tbsp. unsalted butter (or coconut oil), melted
• 1 tsp. vanilla extract
• 1 c. fresh or frozen blueberries¹
• 1/3 c. unsweetened dried coconut

Directions

1. Combine all-purpose flour, coconut flour, sugar, and salt.
2. Sift in baking powder and mix well.
3. Add egg, milk, butter, and vanilla and stir until just combined.
4. Stir in blueberries and coconut.
5. Cool pancakes over medium or medium-low heat, flipping once so that pancake is cooked through and brown on both sides. Grease pan as necessary.
6. Serve with maple syrup, blueberry jam, and/or blueberry syrup.

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¹ Toss frozen blueberries with 1 Tbsp. of flour before adding to batter to prevent excessive bleeding. ^Back