Blueberry and Banana Coconut Pancakes with Maple Butter
Looking for the perfect breakfast? Try this Blueberry and Banana Coconut Pancakes with Maple Butter Recipe that is absolutely delicious!
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 30 minutesminutes
Ingredients
For the Batter:
3tablespoonsof coconut oil + more for cooking
4eggs
½cupof coconut milk
½teaspoonof vanilla
½teaspoonof coconut extract
1/3cupof Bob’s Red Mill® Coconut Flour
1/8teaspoonof baking soda
1/8teaspoonof baking powder
For the Butter:
4ouncesof softened unsalted butter
¼cupof chopped raw almonds
1/4cupof grade A maple syrup
Fruit:
sliced bananas
blueberries
sweetened shredded coconut
Instructions
Batter: In a large bowl whisk together the coconut oil and 1 egg at a time until combined.
Next, whisk in the coconut milk, vanilla and coconut extract until combined.
Whisk in the Bob’s Red Mill® Coconut Flour until completely mixed in and then gently fold in the baking soda and baking powder and set aside.
Butter: In a separate bowl whisk together the butter, almonds and syrup and set aside.
To Make: Put a small amount of coconut oil a large sauté pan on medium heat and add in a few tablespoons of the coconut batter and spread around with the back of the spoon to make a circle.
Lay on a few sliced bananas and blueberries and cook until the edges begin to brown.
Flip the pancakes over and cook for 1 to 2 minutes or until the edges are brown.
Serve the pancakes with fresh sliced bananas, blueberries, shredded coconut and a scoop of the almond-maple butter. Enjoy!