Ingredients
- 1/2 C coconut flour
- 1 T baking soda
- 1 pinch sea salt
- 1 C coconut milk
- 4 eggs
- 1 T vanilla
- 2 tsp. cinnamon
- Blueberry Sauce Recipe:
- 1 C blueberries (I used frozen)
- 1/2 C pineapple juice
- 1 tsp. arrowroot powder
- 1 T coconut crystals
- 1/4 C water
Directions
-
Heat non-stick griddle to 400 degrees.
-
Combine dry ingredients.
-
In a separate bowl, combine wet ingredients, and mix well.
-
Slowly add dry ingredients. Batter will be sort of thick!
-
Pour batter on griddle and let them cook for about 4-5 minutes on each side.
-
While they are cooking, make the blueberry sauce.
-
Blueberry Sauce:
-
Heat blueberries and pineapple juice to a slow boil.
-
In a separate dish, stir arrowroot powder, coconut crystals and water together until dissolved.
-
Add mixture to blueberry sauce and stir until thickens, on low heat.
-
Pour warm sauce over coconut pancakes and enjoy!