Coconut Flour Blueberry Pancakes


4 eggs from pastured chickens, beaten
3/4 c. coconut milk or almond milk
1/4 c. coconut oil, melted – plus more for oiling pan
1 Tbs. raw honey, softened OR 1/2 c. Xylitol or unrefined cane sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1 small lemon, juice and zest
1/8 tsp. unrefined sea salt
1/2 c. coconut flour
1/4 c. potato starch
1/4 c. white rice flour
OR in lieu of potato starch and white rice flour, use 1/2 c. almond meal
1 Tbsp. baking powder, aluminum-free
1/2 c. blueberries, or to your taste


1. Blend beaten eggs, milk, oil and honey.

2. Add dry ingredients.

3. Heat skillet (I used my cast iron) and melt a little coconut oil to grease the pan.

4. Pour half-dollar sized pancakes into pan and top with blueberries.

5. Flip when they start to bubble.

6. Cook until golden.

These freeze really well!


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