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Lemon Blueberry AIP Pancakes

  • Author: Kalee @ The Crowded Table
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings (2-3 pancakes each) 1x

Description

Fluffy AIP pancakes bursting with lemony flavor and sweet blueberries are such a fun breakfast! Top them with coconut whipped cream for an indulgent treat. Paleo and Gluten-free


Ingredients

Scale

1 cup cassava flour

1/4 cup tapioca starch

2 tablespoons coconut flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsweetened coconut milk 

1/3 cup applesauce

Juice and zest from 1 lemon

2 tablespoons maple syrup

3 tablespoons coconut oil, melted

1 cup fresh or frozen blueberries

Optional: coconut whipped cream for topping


Instructions

Add all of the ingredients to a high powered blender or food processor (except blueberries) and blend until smooth, stopping to stir if necessary.  Heat skillet over medium-low heat and grease with coconut oil.  Scoop slightly less than 1/4 cup batter onto skillet, making small pancakes.  Sprinkle blueberries on top of batter and allow to cook 4-5 minutes on each side, until both sides are browned and the pancakes are cooked in the middle.  Remove to a tray and continue until all the batter is gone.  Top with more blueberries and coconut whipped cream!


Keywords: aip pancakes

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