Wednesday, July 4, 2012

Blueberry Pancakes with Banana Cream Syrup (Gluten-free, refined sugar-free)

When we woke up this morning, we had an irresistable urge to make some pancakes. We found recipes for coconut flour pancakes and recipes for almond flour pancakes, but we wanted both! So we got creative and here's what we came up with. We love it and we know you will, too :)
-Sandy and Callie

Lucky that it was such a beautiful morning for taking pictures...Portland doesn't always cooperate ;)

Blueberry Pancakes with Banana Cream Syrup

serves 4-6

The Pancakes:
1 cup almond flour
1/2 cup coconut flour
3/4 tsp baking soda
1/4 tsp sea salt
1 1/2 tsp cinnamon
2 tbsp unsweetened shredded coconut
3 eggs
3 tbsp pure maple syrup (or honey)
2 tsp vanilla
3/4 cup almond milk
3/4 cup blueberries (fresh or frozen)
coconut oil (or butter)

In a medium bowl, whisk together all dry ingredients. In another bowl, whisk together the eggs, syrup, vanilla, and almond milk. Mix wet ingredients into dry ingredients and whisk until smooth. Fold in blueberries.
Heat griddle or skillet on medium and melt coconut oil or butter. Spoon batter on to pan to make 3 inch pancakes. Carefully flip them when outside edges begin to look dry (some bubbles may form also) and cook for another 1 or 2 minutes. (You may need to add more coconut oil to your pan as you go)

The Syrup:
1 banana (mashed)
2 tbsp almond butter
1/4 cup pure maple syrup
1/4 cup almond milk
1 tsp vanilla

Mix and heat all ingredients in a saucepan on low heat, stirring often.

Top pancakes with your Banana Cream Syrup and scarf 'em down!

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