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Coconut Blackberry Pancakes

Serving Size

6-8

Ingredients

  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 4 eggs
  • ¾ teaspoon vanilla extract
  • ¼ cup coconut milk
  • 1 tablespoon honey
  • ⅓ cup almond butter
  • Butter, oil, or nonstick spray (for cooking)
  • ¼ cup slivered almonds (for topping)
  • ¼ cup coconut shreds
  • ½ cup blackberries (for topping)

Directions

  • Prepare the batter: In a mixing bowl, whisk together the coconut flour, baking soda, and salt.
  • Mix wet ingredients: In a separate bowl, beat the eggs, then add vanilla extract, almond (or coconut) milk, honey, and almond butter. Stir until smooth.
  • Combine: Gradually mix the dry and wet ingredients until a smooth batter forms. Let it sit for a few minutes to allow the coconut flour to absorb moisture.
  • Heat the pan: Place a skillet or griddle over medium-low heat and grease it with butter, oil, or nonstick spray.
  • Cook the pancakes: Pour a small amount of batter onto the skillet (about 2-3 tablespoons per pancake). Cook for 2-3 minutes until bubbles start forming, then flip carefully and cook for another 1-2 minutes until golden brown.
  • Serve & enjoy: Stack the pancakes and top with slivered almonds and fresh blackberries.

Notes

Fruit Swap: Blackberries can be substituted with raspberries, strawberries, or blueberries. Serving Suggestions: Drizzle with extra honey, maple syrup, or a dollop of Greek yogurt for added flavor. Coconut flour: Contains 5-10g of fiber per 2 tablespoons!

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