Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan

Ingredients

1/2 cup almond flour
1/2 cup coconut flour
1 cup tapioca/arrowroot flour
1 cup nut/hemp/coconut milk
1 tsp. baking powder
1 tsp. vanilla bean paste/extract
Pinch Himalayan sea salt
Coconut oil (to fry the pancakes)
Handful frozen blueberries
Handful organic cocao nibs
Handful of dark chocolate, roughly chopped

Preparation

1
Combine the almond, coconut, tapioca/arrowroot flour, baking powder, sugar and salt together and mix all the ingredients well before adding the milk and paste/extract and ensuring that all of the ingredients are whisked together to form a smooth batter.
2
Allow to sit for approximately 10-15 minutes.
3
Heat a small amount of coconut oil into a frying pan/skillet and pour a small enough amount of the batter into the middle of the pan.
4
Allow the batter to cook sufficiently for a few minutes (the edges should start to brown and the top of the batter should start to bubble) on one side before sprinkling on a few blueberries and flipping the pancake over to cook on the other side.
5
Immediately sprinkle on some of the cocao nibs and dark chocolate on top and continue to cook thoroughly for a few minutes before removing the pancake and setting aside.
6
Repeat with the remaining batter until finished.
7
Pour over the agave, give thanks and enjoy!
8
Notes
9
This recipe requires no eggs or egg substitute but if you wish to make a vegan egg substitute, then combine 1 part flaxseed with 3 parts distilled water.
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About

Uber tasty, blueberry, dark chocolate and cocao nib SUPERFOOD pancakes.

100% gluten-free, Paleo and vegan.

Added:

Sunday, March 31, 2019 - 7:16am

Creator:

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