Ingredients

• 2 ripe bananas
• 4 T raw honey
• 1 t. baking powder
• 1/2 t. sea salt
• 1/2 cup water/coconut milk
• 2 cups almond flour
• 1/4 cup potato starch
• 1 T. coconut oil
• 1 cup wild blueberries
• 1/2 cup maple syrup

Directions

1. Blend the bananas, honey, baking powder, and sea salt together with water/coconut milk until smooth. Add the almond flour and potato starch and continue to blend until a thick , even batter forms.

2. To cook on the skillet: Heat a little of the coconut oil in a large ceramic nonstick skillet by heaping tablespoons to create small pancakes. Sprinkle a few wild blueberries over the tops. Use the back of a spoon to smooth the batter evenly into a circle. Cook pancakes for 2-1/2 to 3 minutes, then flip and cook for 4 minutes on the other side.

3. To bake in the oven: Preheat the oven to 325 F. Using the coconut oil, lightly grease two baking trays lined with with parchment paper. Spoon the batter into 3-inch circles, smoothing evenly. Sprinkle a few wild blueberries over the tops. Bake the pancakes for 8 to 10 minutes until the edges turn golden, then flip adn bake 2 minutes more.

4. Heat the maple syrup and remaining wild blueberries in a small saucepan until hot and serve over pancakes.

Email to a friend | Print this recipe | Back