Fluffy Coconut Flour Pancakes

1. In a large bowl whisk together coconut flour and baking soda; set aside.
2. In a separate medium bowl, mix together the nut butter, eggs, honey, banana, and almond milk together until smooth and well combined. Add wet ingredients to the flour mixture and mix together. Note: If you find that the batter is WAY too thick (almost paste-like), you can add in a teaspoon or two of milk until it is smooth but still THICK. It will be like a thick brownie batter.
3. Lightly coat a large nonstick skillet or griddle with butter or avocado oil and place over medium-low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It’s important not to place more than 3 tablespoons of batter at a time; the pancakes can be hard to flip if they are too large, so smaller pancakes are best. Plus mini pancakes are adorable, duh, lol. It’s very important to let the cakes cook until bubbles appear on top and the edges are well cooked.
4. Flip cakes and cook until golden brown on the underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter. Makes 2 servings, 3 pancakes each.

5. To make the syrup, place maple syrup and blueberries in a saucepan over medium heat. Wait until the mixture begins to simmer and boil, and stir every few minutes.

6. Once the mixture begins to breakdown and blueberries cook down for about 5 minutes, remove from heat and serve warm over pancakes immediately. Oh, how you’re going to LOVE these!

    

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