Fluffy Blueberry Protein Pancakes

• Produce

  • 1/2 cup Blueberries, fresh

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 3/4 cup Coconut milk, full-fat

• Condiments

  • 1 tbsp Honey or maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Coconut flour
  • 1/4 tsp Sea salt
  • 1/2 cup Tapioca flour
  • 1 tsp Vanilla extract

• Dairy

  • 1 tbsp Butter

• Other

  • 1-2 scoops Vital Proteins Collagen Peptides (or protein powder of choice, ideally unflavored

Found on wholehealthhacks.com

Description

Ingredients

• 1/2 cup tapioca flour
• 1/2 cup coconut flour
• 1-2 scoops Vital Proteins Collagen Peptides (or protein powder of choice, ideally unflavored)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 eggs
• 3/4 cup full-fat coconut milk
• 1 tbsp honey or maple syrup (I used blueberry honey which is what I had on hand)
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries, washed
• 1 tbsp butter

Directions

• In a large bowl, mix all of the dry ingredients (tapioca flour, coconut flour, protein powder, baking powder, baking soda, and sea salt) together. Set aside. In a medium bowl, mix together the eggs, coconut milk, honey, and vanilla extract. Whisk together until everything is combined. Add the wet ingredients to the dry ingredients and mix together. Make sure to mix thoroughly to remove any clumps. Lastly, carefully mix in the blueberries (try to avoid crushing them when mixing in.) In a large saute pan over low heat, melt the butter. Add approximately 2-3 tbsp of the batter to form each pancake. A large pan should fit about 3-4 small pancakes. Cook for 3-4 minutes, until golden brown on the bottom. Flip over and cook for another 3-4 minutes, until cooked through. The pancakes are done when they are fluffy and a toothpick can be inserted without getting any batter on it. Repeat for each batch of pancakes until all of the batter is used up. The recipe makes about 10-12 small pancakes. Serve with additional blueberries or maple syrup. Enjoy!