Tuesday, July 22, 2014

Lemon Blueberry Pancakes

There was a brief period in my life when I dabbled in the Paleo Diet.  If you're not familiar with that, just "Google It!" because I'm not going to elaborate on it here.  Suffice it to say, it wasn't for me as I love desserts, bread, pasta, and all things non-paleo all too much.  During that time though, I did get somewhat acquainted with some Paleo websites and I have to admit, some of the recipes were very appealing and tasty.  One such recipe are these to-die-for pancakes.  I'm not exaggerating...they are GOOD. The recipe, being Paleo, calls for coconut and tapioca flours in place of regular flour. So if you are allergic to gluten, this would be ideal for you.

The original recipe appeared on the website PaleOMG, titled Lemon Raspberry Pancakes.  Instead of raspberries, I used fresh, organic blueberries.  You can ommit the fruity compote all together and these pancakes would still be to-die-for.  Seriously.

Lemon Blueberry Pancakes (yields 4-5 pancakes)

For the compote:

1 cup fresh blueberries
2 tablespoons lemon juice
2 tablespoons honey

In a saucepan over medium heat, add the first three ingredients: blueberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down, bring heat to low to let thicken slightly.

For the pancakes:
  • 3 eggs, whisked
  • ½ cup almond milk + 3 tablespoons (carton, unsweetened)
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • coconut oil, for greasing pan

  1. Whisk together pancake ingredients: eggs, almond milk, honey and vanilla extract in a large bowl.
  2. Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined.
  3. Grease a large pan and place over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan. Then use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the pancake.
  4. Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes each side.
  5. Repeat with the rest of the pancake mixture

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