Description
Easy to make light fluffy high protein pancakes.
Ingredients
Scale
- 8 large fresh pastured eggs
- 1 medium Hass avocado, peeled and cut into chunks
- 6 tablespoons coconut flour
- 1 teaspoon vanilla
- 1 tablespoon water
- 2–3 tablespoon coconut oil for greasing the pan
- 1 cup blueberries
Instructions
- Put eggs, avocado, coconut flour and vanilla into a blender.
- Blend until almost smooth scraping down the sides with a rubber spatula. If you have a high speed blender like a Vitamix blend only a few seconds,. Don’t let the batter get hot
- Add 1 tablespoon water and blend again for a few seconds.
- Heat a griddle or large skillet over a medium-low heat. Lightly grease with a small amount of coconut oil.
- When the pan is hot drop a few tablespoons of the batter onto the pan. The batter will be very thick. Spread it out a little with your rubber spatula so it isn’t too thick. The pancakes will end up being around 3-4” round.
- Sprinkle each pancake with 4 or 5 blueberries. Using a spatula gently press them into the pancake.
- When the pancakes are set, about 4 minutes, flip and cook on the other side.
- Once both sides are golden and pancake is cooked through, remove from the pan.
- Keep warm on a plate covered with foil while cooking the rest.
- Serve alone or with maple syrup. They are sweet even without the syrup.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Paleo, Dairy Free, Gluten Free,