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
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
