Pancakes with Coconut Flour and Blueberries

4 Eggs, room temperature if possible, separated
1/4 cup Heavy Whipping Cream (or full fat canned Coconut Milk)
2 tbsp melted Butter, unsalted (or melted coconut oil)
1 tsp Vanilla Extract
1 serving Truvia Natural Sweetener (or use sweetener of choice to taste)
1/4 cup Bob's Red Mill Coconut Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Blueberries, fresh

Fat of choice for frying (I used ghee - clarified butter)

Warm eggs in hot water if not at room temperature. Then separate. Place the yolks in a large bowl and the whites in a medium size bowl. Add the melted butter, whipping cream, vanilla, and sweetener to the yolks. Put the coconut flour, salt, and baking powder in a small bowl and stir the dry ingredients together.

Using a handheld mixer whip up the whites to soft peaks. Set aside. Then with the mixer, beat the yolk, cream mixture until smooth. Then beat the coconut flour mixture into the yolk/cream mixture. With a large spoon fold in the egg whites and blue berries.

Fry by 1/4 cupfuls over medium heat. Use your favorite cooking fat or spray on the griddle or skillet. If a particular pancake doesn't have enough blueberries, sprinkle in a few more. Makes 8 pancakes. Serve with toppings of choice.




Serving Size: 2 pancakes