Banana blueberry pancakes

Name: Banana blueberry pancakes
Total time: 45 min
Yield: 8 servings
Ingredients: 4 free range eggs; 118.29 ml water; 54.5 ml coconut oil; 40 g coconut flour; 1 tsp cream of tartar; 0.5 tsps ground cinnamon; 4 bananas; 148 g blueberries

Gluten free, dairy free, paleolithic, and lacto ovo vegetarian breakfast option with banana and blueberries. Each serving covers 6% of your daily requirements of vitamins and minerals.

Ingredients

free range eggs

water

118.29 ml

coconut oil

54.5 ml

coconut flour

40 g

cream of tartar

1 tsp

ground cinnamon

0.5 tsps

bananas

blueberries

148 g

Method

Beat eggs for 1 minute.
Add water, oil and flour.
Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand.
Add baking powder, cinnamon and mashed bananas.
Whisk. Gently fold in blueberries with spatula.
Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved.
Drizzle with maple syrup.