Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Cuisine: American
Ingredients: 6 large pasture eggs 1 1/2; 1 1/2 cups light unsweetened coconut milk; 3 tablespoons lemon juice; 1 1/2 tablespoons raw honey; 1 tablespoons vanilla extract; 3/4 cup cassava flour; 3/4 teaspoon baking powder; Pinch of salt; 1/4 cups coconut flour; plus 2 tablespoons coconut flour; 1 1/2 tablespoons grated lemon zest; About 6 teaspoons coconut oil; 1 1/4 cups blueberries; Maple syrup

2 steps

Pegan grain free pancakes

Updated at: Thu, 17 Aug 2023 02:31:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories1749.5 kcal (87%)

Total Fat84.2 g (120%)

Carbs199 g (77%)

Sugars79.5 g (88%)

Protein52.7 g (105%)

Sodium1127.6 mg (56%)

Fiber27 g (97%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6eggs

large pasture

1 ½ cupslight unsweetened coconut milk

3 tablespoonslemon juice

1 ½ tablespoonsraw honey

1 tablespoonsvanilla extract

¾ cupcassava flour

¾ teaspoonbaking powder

salt

¼ cupscoconut flour

coconut flour

plus 2 tablespoons

1 ½ tablespoonslemon zest

grated

6 teaspoonscoconut oil

1 ¼ cupsblueberries

maple syrup

Instructions

Step 1

1. In a large bowl, whisk together eggs, coconut milk, lemon juice, honey and vanilla. Mix in the cassava flour, baking powder and sea salt. Then use a sieve to sift in the coconut flour and stir well. Fold in lemon zest and let the batter rest for 3minutes

Step 2

2. Heat coconut oil in a large skillet and pour batter and sprinkle in blueberries immediately. Cook 3 minutes and then flip for another 3.