DifficultyBeginner
Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 1 Egg
 ½ cup Coconut Milk
 1 tbsp Coconut Oil
  cup Buckwheat Flour
 1 pinch Salt
 ¼ cup Frozen Blueberries
 Full Fat Greek Yoghurt to serve
 Shredded coconut to serve
1

Directions
1. Combine eggs, coconut milk and coconut oil in a mixing bowl.

2. Stir in flour, baking powder, salt and coconut until combined. Fold through blueberries.

3. Heat a generous amount of oil or butter in a frying pan over medium heat. Pour in some batter. After 2-3 minutes, when the surface begins to bubble, flip carefully and cook on the other side for another minute.

4. Repeat, until all the batter is used.

Serve with yoghurt and extra shredded coconut.

Recipe credit: I Quit Sugar

Category,

Ingredients

 1 Egg
 ½ cup Coconut Milk
 1 tbsp Coconut Oil
  cup Buckwheat Flour
 1 pinch Salt
 ¼ cup Frozen Blueberries
 Full Fat Greek Yoghurt to serve
 Shredded coconut to serve

Directions

1

Directions
1. Combine eggs, coconut milk and coconut oil in a mixing bowl.

2. Stir in flour, baking powder, salt and coconut until combined. Fold through blueberries.

3. Heat a generous amount of oil or butter in a frying pan over medium heat. Pour in some batter. After 2-3 minutes, when the surface begins to bubble, flip carefully and cook on the other side for another minute.

4. Repeat, until all the batter is used.

Serve with yoghurt and extra shredded coconut.

Recipe credit: I Quit Sugar

Blueberry Paleo Pancakes

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