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!
For the Batter:
- 3 tablespoons of coconut oil + more for cooking
- 4 eggs
- ½ cup of coconut milk
- ½ teaspoon of vanilla
- ½ teaspoon of coconut extract
- 1/3 cup of Bob’s Red Mill® Coconut Flour
- 1/8 teaspoon of baking soda
- 1/8 teaspoon of baking powder
For the Butter:
- 4 ounces of softened unsalted butter
- ¼ cup of chopped raw almonds
- 1/4 cup of grade A maple syrup
- sliced bananas
- sweetened shredded coconut
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!
Calories: 1033kcal | Carbohydrates: 45g | Protein: 18g | Fat: 88g | Saturated Fat: 55g | Cholesterol: 449mg | Sodium: 246mg | Potassium: 363mg | Fiber: 9g | Sugar: 29g | Vitamin A: 1890IU | Calcium: 189mg | Iron: 2.7mg