Paleo Blueberry Pancakes (GF, Dairy-Free + Refined Sugar-Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Apple sauce (- unsweetened and just organic apples - they sell it at costco
  • 1/2 cup Blueberries, freeze dried

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Coconut flour
  • 1/4 tsp Salt
  • 1/2 cup Tapioca flour
  • 1 tsp Vanilla

• Dairy

  • 2 tbsp Coconut oil or grassfed butter

Found on realsimplegood.com

Description

Directions

• In a medium mixing bowl, combine all of the dry ingredients with a whisk.
• Add the wet ingredients and continue whisking until a smooth batter forms. Note: It will be a little thicker than your typical pancake batter. Drain your blueberries and fold them into the batter last.
• Heat your griddle pan or other pan of choice over medium heat.
• Use either a non-stick coconut oil spray...OR...for even yummier pancakes, add a little butter to your heated pan.
• Scoop a couple of spoonfuls of the batter into your pan and spread the batter out a little with the back of your spoon to form a larger circle shape. Remember the smaller they are the easier they are to flip, so choose your size and shape carefully.
• Flip the pancakes when they start to bubble. You can check to see that the bottom side has started to brown just a little. That is the perfect time to do your flipping.
• We like to place the pancakes on a plate in the oven with low heat (about 200 degrees) until all the pancakes are cooked so we can enjoy them together while theyre warm and right off the stove.
• Top with your favorites. We love almond, sunflower seed, or cashew butter, grass fed butter, banana slices, fresh blueberries, maple syrup, etc. Have fun with the toppings!