Maple Coconut Pancakes

Servings: 4
Preparation time: 10 minutes
Cook time: 16 minutes
Ready in: 26 minutes

Ingredients
4 pasture-fed, free-range eggs
1 cup pure coconut milk
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 cup coconut flour
1 teaspoon baking soda
1/2 cup almonds, chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon unrefined sea salt
coconut oil for greasing
1 cup blueberries

Directions
Beat together the eggs, coconut milk, 1 tablespoon maple syrup, and vanilla in a large bowl.
Whisk together the coconut flour, baking soda, chopped almonds, cinnamon, and salt in another
bowl. Add the flour mixture to the egg mixture and beat for about 1 minute to combine. Let the
batter sit for about 2 minutes.


Grease a medium pan with coconut oil then place pan over medium-low heat.
Pour batter onto pan, about 3 tablespoons for each pancake. Brown for about 2-3 minutes each
side.
Serve warm and top each pancake with 1 tablespoon maple syrup and blueberries.