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We enhance the fibre with the toppings and cut the carbs with coconut and almond flour.
Serving Size: 4–6 Coconut Flour Blueberry Pancakes
Six eggs; four ounces of cream cheese; four tablespoons butter; one cup coconut flour; one third cup almond Flour: One fourth lemon One half teaspoon lemon zest Salt: One frozen cup Blueberries: Non-Stick Cooking Spray as Needed
1. Combine in a bowl egg, cream cheese, melted butter, lemon zest.
2. Whisking attachments on a hand mixer will help you to thoroughly blend.
3. optional for hand whisking
4. Combine with salt, almond and coconut flours.
5. Keep mixing until a thick batter results.
6. Spray with cooking oil when a nonstick pan is medium heated.
7. Spoon batter into a hot skillet and fry for thirty to forty seconds.
8. Add blueberries without crushing them too hard; keep low heat cooking for another one to two minutes.
9. Carefully flip pancake over and cook until set, another minute or until.
NOTE: Microwave melted frozen blueberries will turn them into a sauce! Spoon onto top of the pancake after mashing with a fork!
Fun!
Per serving 343 cals, 9g net carbohydrates, 12g protein, 25g fat.
Pancakes are one of life’s simple joys, but when they’re cooked with coconut flour and stuffed full of juicy blueberries, they take on a whole new level of specialness. As a tasty, gluten-free substitute for regular pancakes, these pillow-like Coconut Flour Blueberry Pancakes are the ideal way to start your day. They’re going to become a morning favourite for anyone looking for a tasty but healthy option because they’re light, fluffy, and flavourful.
In these pancakes, coconut flour is a special ingredient that adds a lot of flavour. Since coconut flour is gluten-free, it’s a great option for those trying to reduce their gluten intake or for those who have dietary sensitivity to gluten. Additionally, it has a high fibre content and a low carbohydrate content, which helps keep you full and satisfied without raising blood sugar levels. The natural sweetness of the blueberries and the delicate sweetness of the coconut flour combine to provide a well-balanced, warming, and refreshing flavour profile.
A major obstacle when utilising coconut flour is achieving the ideal texture. Since coconut flour absorbs more moisture than wheat flour, a higher liquid content is needed to get the desired consistency. But the outcome is well worth the work—these pancakes are so light and fluffy that they practically taste like clouds. This texture is achieved by adding eggs to the batter, which give the pancakes structure and wetness, and a small amount of almond milk to keep them soft. A tiny bit of baking powder ensures that the pancakes rise to the proper pillowy height, and a hint of vanilla essence gives warmth and depth to the flavour.
These pancakes go perfectly with blueberries, which give each mouthful luscious sweetness bursts. These pancakes are not only incredibly tasty but also incredibly nutritious due to the abundance of antioxidants, vitamins, and minerals found in blueberries. Whether you mix the blueberries into the batter or place them on top of each pancake while it cooks, they enhance the dish’s overall appearance and flavour with their brilliant pop of colour.
Although making these pancakes is simple, there are a few tricks to make sure they come out flawlessly each time. you guarantee consistent cooking and avoid scorching, start by making sure you cook them over medium-low heat. Pancakes made with coconut flour have a tendency to colour faster than regular pancakes, thus reducing the heat allows them to cook through without becoming too brown. Second, to create even pancakes, spread the batter gently with the back of a spoon after pouring it onto the griddle because the coconut flour makes the batter thicker.
The best way to enjoy these pillowy Coconut Flour Blueberry Pancakes is warm, just off the griddle. For an added indulgence, top them with a pat of butter, a drizzle of pure maple syrup, or a dollop of whipped cream. You can alternatively serve them with a handful of fresh berries and a dollop of Greek yoghurt for a healthier choice.
Finally, Coconut Flour Blueberry Pancakes are a wonderful take on a traditional morning favourite. They are an excellent option for anyone seeking a tasty, gluten-free breakfast because they are fluffy, light, and flavourful. These pancakes will impress and satisfy your guests—or yourself, if you’re cooking for them.