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Ingredients 

  • 2 eggs – or flax eggs
  • 1 cup of vanilla almond milk – or milk of choice
  • 1 Tablespoon of vanilla
  • 1 Tablespoons of Beforeyouspeak Vanilla Creamer
  • 1 Tablespoon of coconut oil, melted
  • 1 squeeze of lemon (about 1/2 teaspoon)
  • 1 1/3 cup of gluten-free flour – or flour of choice (just not coconut flour)
  • 1/2 teaspoon of cinnamon – can use Beforeyouspeak Cinnamon Spice Coffee
  • 1 Tablespoon of monk fruit sweetener – more or less to taste
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • A pinch of salt
  • Blueberries – as many or as few as you'd like

Method

  1. Place eggs, milk, vanilla, creamer, coconut oil, lemon juice and sweetener into your blender and process until smooth, creamy and well combined.
  2. Pour egg/milk mix into a medium-size bowl
  3. Add/sift flour, cinnamon, baking powder, baking soda and salt then stir to combine.
  4. Add blueberries, give one last stir then set aside for 5 minutes or so to settle and thicken or while you get your fry pan (and toppings) ready.
  5. Cook over medium-low heat for 1-2 mins per side, until bubbles start to form on the top and the edges look set.
  6. Flip and cook for another minute or 2 until cooked through.
  7. Transfer to a wire rack (or directly to your mouth, but careful, they're hot!) and repeat until all your beautiful blueberry pancake batter has been used up.
  8. Top with toppings of choice (if you haven't eaten them straight from the fry pan/skillet)

Recipe by Emma Swanston (@emsswanston) 

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