Blueberry Pancakes

Blueberry Pancakes

Category: Breakfast

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Ingredients

  • 3/4 cup full fat coconut milk

  • 2 tablespoons apple cider vinegar

  • 1/2 cup almond flour

  • 1/2 cup cassava flour

  • 1 tablespoon coconut flour

  • 2 tablespoons maple syrup

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 egg

  • 2 tbsp I Can’t Believe It’s Not Butter!® Original Spread, melted

  • Blueberries, for garnish

  • Bananas

Directions

  • Influencer: Kitchy Kitchen


  • Whisk all of the dry ingredients together in a bowl.


  • In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.


  • Heat a skillet or griddle on medium-high heat and coat with ICBINB.


  • Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. Dot with blueberries.


  • They’re much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip
    and cook for an additional 1-2 minutes.


  • Serve immediately with maple syrup, bananas and other toppings.

Read Nutritional Facts