Gluten-Free Blueberry Coconut Pancakes With Thyme Honey Or Maple Syrup

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ABOUT COCONUT FLOUR This type of flour is made from coconut meat. The procedure is as follows: coconut milk is removed from coconut meat, and the latter is dried at a low temperature and ground into a soft flour, terrific for baking. It has many health benefits -nutritious, naturally gluten-free, and high in protein, fiber and fat. However, it can be challenging to use because it’s exceptionally absorbent -it will absorb a large quantity of liquid and has a drying effect on baked products. For that reason, it’s recommended to sift the flour thoroughly before using it and separate your eggs -beating only the egg yolks with the flour- when baking with coconut flour.

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Gluten-Free Blueberry Coconut Pancakes With Thyme Honey Or Maple Syrup

By Diane Kochilas

Prep Time 10

Cook Time 30

Servings

Eggs, Gluten Free, Greek – Inspired, Greek Honey, Mediterranean, Mediterranean Diet, Recipes, Sweets & Desserts, The Ikaria Diet, Vegetarian

Prep Time 10

Cook Time 30

Servings

Eggs, Gluten Free, Greek – Inspired, Greek Honey, Mediterranean, Mediterranean Diet, Recipes, Sweets & Desserts, The Ikaria Diet, Vegetarian

Ingredients

2 ripe bananas
6 medium-sized eggs
1/2 cup fresh blueberries can use frozen as well
6 Tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
Greek thyme honey or maple syrup to serve

Instructions

In a medium-sized bowl, mash the bananas. Then add in the eggs and mix with a whisk until well combined (don’t worry if the mixture isn’t perfectly smooth).
In a smaller bowl, whisk together the coconut flour, the baking soda, and the salt.
Add that mixture into the egg mixture and whisk until fully incorporated. For better results, leave the batter to rest for a few minutes or up to an hour in the fridge.
Preheat a pan on medium heat. When hot, add a little olive or coconut oil or non-stick spray. Stir the blueberries in the pancake mixture, and start pouring the pancakes. (An ice cream scoop helps a lot with that. This way, you’ll have blueberries in every pancake, and all pancakes will be roughly the same size.
When you see tiny bubbles forming on the top of the pancakes, flip. It takes about 2-3 minutes on each side.
Stack them up on a plate, serve with honey or maple syrup and enjoy!

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Gluten-Free Blueberry Coconut Pancakes With Thyme Honey Or Maple Syrup