I loved this. I made it on Sunday and took it to work every day for my breakfast. I found the recipe at Maria’s Nutrional Health and changed a couple of items on it. I added Splenda and blueberries. Next time I plan to add pecans as well.
Blueberry Dutch Pancakes
Butter or coconut oil (to grease pan)
1/2 tsp Celtic sea salt
1/4 cup coconut flour
1 tsp baking soda
1 tsp baking powder
1 cup coconut milk or vanilla almond milk
1 cup fresh blueberries
1/4 cup splenda
Preheat oven to 425 degrees. Grease the bottom and sides of a 9 x 13 glass baking pan (or 2 pie pans…for circle shapes) with butter or coconut oil. Whisk all the dry ingredients together and add in the eggs, splenda and coconut milk until batter is well smooth. Pour into greased pan. Sprinkle Blueberries on top of batter. Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately. Serves 4.
Nutritional Information: Calories- 172.1, Carbohydrate- 11.2 g (fiber 1.4 gram, sugars 4.1 grams)