I tend to crave protein over carbs in the morning. These pancakes are the exception, as the ingredients are healthy, wheat-free, gluten-free, high in protein, and contain no refined sugar. Pepper made them for me with some turkey bacon and topped them with some toasted pecans. I had enough energy to play three hours of tennis and take a hike.
Heat coconut oil in a skillet over medium-low heat. Ladle 1 tablespoon of the batter onto the skillet for each pancake and top each with scattered blueberries.
Cook until small bubbles form on the top of each pancake; when bubbles begin to open, flip.
I tend to crave protein over carbs in the morning. These pancakes are the exception, as the ingredients are healthy, wheat-free, gluten-free, high in protein and contain no refined sugar.
Category: Breakfast, Brunch.
Ingredients
- 2 large eggs.
- Grass-fed butter to dot (optional).
- 1/4 c toasted pecans.
- 3/4 c fresh blueberries.
- 2 tbsp. coconut oil.
- 1 tbsp. arrowroot powder.
- 1/2 tsp. baking soda.
- 1/2 tsp. sea salt.
- 1 1/2 c blanched almond flour.
- 1/4 c water.
- 1 tbsp. vanilla extract.
- 1/4 c agave nectar.
- Pure Maple Syrup (optional).
Instructions
- Using a blender, combine eggs, agave, vanilla and water until smooth (about 1 minute). Add almond flour, salt, baking soda and arrowroot powder and blend well to combine.
- Heat coconut oil in a skillet over medium-low heat. Ladle 1 tablespoon of the batter onto the skillet for each pancake and top each with scattered blueberries.
- Cook until small bubbles form on the top of each pancake; when bubbles begin to open, flip.
- Repeat until all the batter is used. Stack 2-3 cakes per plate, dotting each layer with butter (optional), top with more blueberries, toasted pecans and maple syrup (optional).
Notes
Recipe Developed By: Pepper Weinglass
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