Banana Blueberry Pancakes
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian breakfast? Banana Blueberry Pancakes could be an excellent recipe to try. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 174 calories. For 56 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. 3 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. If you have cream of tartar, water, blueberries, and a few other ingredients on hand, you can make it. With a spoonacular score of 20%, this dish is not so amazing. Try blueberry banana pancakes, Banana Blueberry Pancakes, and Banana Blueberry Pancakes for similar recipes.
Ingredients
| name |
|---|
 eggs (4) |
 water (118.294 milliliters) |
 liquid coconut oil (54.5 milliliters) |
 coconut flour (40 grams) |
 cream of tartar (1 teaspoon) |
 ground cinnamon (0.5 teaspoons) |
 bananas (4) |
 blueberries (148 grams) |
Steps
- 1 Beat eggs for 1 minute.
- 2 Add water, oil and flour.
- 3 Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand.
- 4 Add baking powder, cinnamon and mashed bananas.
- 5 Whisk. Gently fold in blueberries with spatula.
- 6 Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved.
- 7 Drizzle with maple syrup.