Breakfast on the go: Healthy meals with kids

Gluten Free Blueberry Pancakes

Ingredients

•4 eggs

•¼ c. unsweetened applesauce

•¼ c. coconut milk (or whole milk)

•½ banana, mashed (optional)

•¼ tsp. salt

•½ tsp. nutmeg

•¼ tsp. baking soda

•1 tsp. apple cider vinegar

•¼ c. melted coconut oil

•3-4 Tbs. packed coconut flour

•½-3/4 c. blueberries

1.Prep note: If your coconut oil is solid, melt it. I like to use my metal measuring cup right on my griddle as it preheats so I don't dirty another pot!

2.In a medium-sized bowl, mix all the ingredients except the coconut oil, coconut flour and blueberries.

3.(I like to use a tool that can mash my banana right in the bowl.)

4.Heat a cast iron griddle orenameled cast iron pan (or whatever you like to cook pancakes on) over medium heat.

5.Whisk in the melted coconut oil quickly - it tends to solidify when it hangs out with the cold eggs too long.

6.Add the coconut flour, starting with 3 tablespoons. Watch for clumps.

7.Whisk thoroughly.

8.Grease your cooking surface with ample fat (coconut oil, tallow or lard are great choices).

9.Ladle out 3-inch pancakes, adding blueberries (or huckleberries, even better!) right into each pancake.

10.Over medium-low or medium heat, cook a minute or so, until bubbles form on top, then flip and cook another 30 seconds or so until brown on the bottom.

Read more at:

http://www.kitchenstewardship.com/2015/05/18/blueberry-coconut-flour-pancake-recipe

And here's the Kids Cook Real Food eCourse:

https://www.kickstarter.com/projects/192268591/kids-cook-real-food-an-ecourse-from-kitchen-stewar


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