Gluten-Free Blueberry Coconut Pancakes With Thyme Honey Or Maple Syrup
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.
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!
Tried this recipe?Let us know how it was!