Blueberry-Walnut Pancakes
Breakfast

Blueberry-Walnut Pancakes

Skip to the recipe

Sometimes I miss seeing a stack of pancakes on the brunch table, but now I don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat for breakfast and brunch. They’re easy to make, and the whole family will love them.

Recipe from Dr. Hyman

Visit Site

Blueberry-Walnut Pancakes
Nutrition Info Print Recipe
  • Prep: 5 m
  • Cook: 20 m
  • Total: 25 m
  • Servings:
    3

Ingredients

  • 3 large eggs
  • 3/4 cup almond milk
  • 1/2 tbsp lemon juice - freshly squeezed
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • salt
  • 1/4 cup walnuts roughly chopped
  • 1/4 cup coconut oil - for greasing the skillet
  • 1/2 cup arrowroot powder
  • 1 pint blueberries - fresh

Instructions

  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well blended.
  2. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  3. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  4. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  5. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce
Share this article with a friend
More recipes you might enjoy...More Recipes