Coconut Flour Blueberry Pancakes with Maple Almond Butter.
Low-Carb and Gluten-Free: Coconut flour makes these pancakes a perfect choice for those following a low-carb or gluten-free diet, as it’s naturally grain-free and high in fiber.
Fluffy Texture: Coconut flour absorbs a lot of liquid, so the recipe uses eggs to help achieve a light, fluffy texture while maintaining structure.
Natural Sweetness: The pancakes are lightly sweetened with ingredients like mashed bananas, honey, or maple syrup, which complement the tartness of the blueberries.
Juicy Blueberries: Fresh or frozen blueberries are folded into the batter, adding bursts of sweetness and tanginess with every bite.
Maple Almond Butter Topping: The rich, nutty flavor of almond butter is enhanced with a touch of maple syrup, creating a creamy and slightly sweet topping that pairs perfectly with the pancakes.
Nutrient-Packed: These pancakes are high in fiber and healthy fats from the coconut flour and almond butter, making them a filling and nutritious breakfast option.
Simple Ingredients: The batter is made from coconut flour, eggs, milk (dairy or non-dairy), baking powder, and a pinch of salt. These basic ingredients create a versatile base for the pancakes.
Customizable: Add a touch of cinnamon, vanilla extract, or lemon zest to the batter for an extra layer of flavor, or swap the blueberries for other berries or chopped nuts.