Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan
By: Justina Elumeze
Published: Sunday, March 31, 2019 - 7:16am

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.

About

Uber tasty, blueberry, dark chocolate and cocao nib SUPERFOOD pancakes.
100% gluten-free, Paleo and vegan.