
Ingredients:
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 cup tapioca/arrowroot flour
- 1 cup nut/hemp/coconut milk
- 1 tsp. baking powder
- 1 tsp. vanilla bean paste/extract
- Pinch Himalayan sea salt
- Handful frozen blueberries
- Handful organic cacao nibs
- Handful of dark chocolate, roughly chopped
Instructions:
- Combine the almond, coconut, tapioca/arrowroot flour, baking powder, sugar and salt together and mix all the ingredients well before adding the milk and paste/extract and ensuring that all of the ingredients are whisked together to form a smooth batter.
- Allow to sit for approximately 10-15 minutes.
- Heat a small amount of coconut oil into a frying pan/skillet and pour a small enough amount of the batter into the middle of the pan.
- Allow the batter to cook sufficiently for a few minutes (the edges should start to brown and the top of the batter should start to bubble) on one side before sprinkling on a few blueberries and flipping the pancake over to cook on the other side.
- Immediately sprinkle on some of the cocao nibs and dark chocolate on top and continue to cook thoroughly for a few minutes before removing the pancake and setting aside.
- Repeat with the remaining batter until finished.
- Pour over the agave, give thanks and enjoy!
- Notes
- This recipe requires no eggs or egg substitute but if you wish to make a vegan egg substitute, then combine 1 part flaxseed with 3 parts distilled water.
Leave a Reply