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© 2015 by Be Balanced With Jenny Noland, LLC

 

Cassava Coconut Blueberry Pancakes

April 24, 2016

 

 

Serves 2-4


Ingredients:

  • 1 cup cassava flour

  • 1 cup of coconut flour 

  • 2 teaspoons of arrowroot powder

  • 1/2 teaspoon baking powder

  • 1/4 cup water or coconut milk

  • 2 teaspoons of cinnamon

  • 1 teaspoon of vanilla extract

  • 4 large eggs

  • 2 tablespoons coconut oil, or avocado, flaxseed, refined olive oil

  • Optional: 1/2 cup of blueberries 

  • Optional: 1 banana chopped

  • Use either yacon syrup or Lakanto Maple Flavored Syrup to serve. These two natural sweeteners are both low-glycemic. Yacon is also rich in prebiotics. 

Directions:

  • Beat the eggs and in a bowl, add in eggs, and milk. Mix well until all ingredients are well-incorporated and smooth. Add in flours, cinnamon, arrowroot, vanilla extract and baking soda. Continue to mix until ingredients are thoroughly combined and a batter forms. 

  • If you are also using the optional ingredients, add them in and mix evenly.

  • Heat oil in a large skillet over low to medium heat. Use a spoon and place the batter onto the skillet with about 2-3 table spoons for each pancake. Let cook on medium heat for about one minute and then flip to cook the other side. 

  • Serve with fresh seasonal fruits and the syrups recommended in Ingredient section.  

 

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