Paleo Blueberry Pancakes

Name: Paleo Blueberry Pancakes Recipe
Yield: 1
Ingredients: 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT); 1 serving Stevia SweetLeaf Stevia Plus Fiber (FOS=475 mg) 1/2 packet; .25 tsp Cinnamon ground; 1 dash Salt; 1 large Egg fresh whole raw; 1 tbsp Coconut Oil; .0625 cup Aldi's Friendly Farms Almond Milk (Unsweetened) - Vanilla; .25 tsp Baking Powder

Number of Servings: 1

Ingredients

1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 1 serving Stevia, SweetLeaf Stevia Plus Fiber (FOS=475 mg) 1/2 packet .25 tsp Cinnamon, ground 1 dash Salt 1 large Egg, fresh, whole, raw 1 tbsp Coconut Oil .0625 cup Aldi's Friendly Farms Almond Milk (Unsweetened) - Vanilla .25 tsp Baking Powder

Directions

Combine all your dry ingredients in your blender or Nutribullet and shake to evenly disperse. Add in your wet ingredients and blend until combined. You can fold in your blueberries at this point or throw them in while the pancake is cooking. Heat up a bit of coconut oil in a pan until very hot and pour in half your batter. Add blueberries to the top of the pancake and cook until bubbles begin to stay around the rim of the pancake. Flip and cook for another 30 seconds. Do the same with the other half of the batter and serve.

Serving Size: 2 pancakes = 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user GUTSYGOURMET.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 413.2
Total Fat: 34.1 g
Cholesterol: 186.0 mg
Sodium: 359.3 mg
Total Carbs: 17.3 g
Dietary Fiber: 9.9 g
Protein: 14.4 g

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