Sticky, sweet, blueberry sauce!
The blueberry pancake topping comes together effortlessly, with orange juice and orange zest added for a citrus taste. You can use fresh or frozen blueberries for this easy blueberry pancake topping!
For a quick breakfast in the morning
mix together the dry ingredients ahead of time, and double or triple the blueberry topping ingredients, and keep in the refrigerator.
Cast iron skillets are the best! They are good for you, because they are free of toxins, they are super durable, and they last forever!
Power packed pancakes!
I think you can call these protein pancakes, because the recipe uses almond flour – full of protein! Also, blueberries have antioxidants which help prevent cancer, and help decrease inflammation! Finally, they are simply delicious, a win win for your morning.
Blueberry Coconut Pancakes (GF)
Description
These pancakes are a fluffy delight! Gluten free and dairy free, but you won't even notice. If you are hoping for for fluffy almond flour pancakes, look no further, this recipe is for you! Topped with home made sticky sweet blueberry sauce.
You Need
For the Blueberry Topping
-
-
-
-
-
For the Almond Flour Pancakes
-
-
-
-
-
-
-
To Top Pancakes
-
-
Method
-
- In a small pot add all ingredients for blueberry sauce. Simmer on low, stirring occasionally. Simmer until thick.
- Mix dry ingredients for pancakes, add eggs and vanilla and almond milk. Whisk until combined.
- Heat cast iron skillet over medium low heat, add some coconut oil to pan, melt.
- Pour batter in 1/2 cup portions in pan, gently form portions into circles. The batter will not spread on its own.
- Cook for 3-4 minutes, moderating heat so pancakes do not burn. Flip and cook 2-3 minutes.
- Serve with blueberry sauce, topped with flaked coconut and more orange zest!
Note
Almost any fruit can be used for the fruit topping. Try strawberries, or raspberries!
blueberry pancakes, gluten free pancakes, blueberries, almond flour pancakes, fluffy pancakes, blueberry syrup, blueberry sauce
The blueberry pancake topping comes together effortlessly, with orange juice and orange zest added for a citrus taste. You can use fresh or frozen blueberries for this easy blueberry pancake topping!
For a quick breakfast in the morning
mix together the dry ingredients ahead of time, and double or triple the blueberry topping ingredients, and keep in the refrigerator.
Cast iron skillets are the best! They are good for you, because they are free of toxins, they are super durable, and they last forever!
Power packed pancakes!
I think you can call these protein pancakes, because the recipe uses almond flour – full of protein! Also, blueberries have antioxidants which help prevent cancer, and help decrease inflammation! Finally, they are simply delicious, a win win for your morning.
Blueberry Coconut Pancakes (GF)
Description
These pancakes are a fluffy delight! Gluten free and dairy free, but you won't even notice. If you are hoping for for fluffy almond flour pancakes, look no further, this recipe is for you! Topped with home made sticky sweet blueberry sauce.
You Need
For the Blueberry Topping
-
-
-
-
-
For the Almond Flour Pancakes
-
-
-
-
-
-
-
To Top Pancakes
-
-
Method
-
- In a small pot add all ingredients for blueberry sauce. Simmer on low, stirring occasionally. Simmer until thick.
- Mix dry ingredients for pancakes, add eggs and vanilla and almond milk. Whisk until combined.
- Heat cast iron skillet over medium low heat, add some coconut oil to pan, melt.
- Pour batter in 1/2 cup portions in pan, gently form portions into circles. The batter will not spread on its own.
- Cook for 3-4 minutes, moderating heat so pancakes do not burn. Flip and cook 2-3 minutes.
- Serve with blueberry sauce, topped with flaked coconut and more orange zest!
Note
Almost any fruit can be used for the fruit topping. Try strawberries, or raspberries!
blueberry pancakes, gluten free pancakes, blueberries, almond flour pancakes, fluffy pancakes, blueberry syrup, blueberry sauce
For a quick breakfast in the morning
mix together the dry ingredients ahead of time, and double or triple the blueberry topping ingredients, and keep in the refrigerator.
Cast iron skillets are the best! They are good for you, because they are free of toxins, they are super durable, and they last forever!
Power packed pancakes!
I think you can call these protein pancakes, because the recipe uses almond flour – full of protein! Also, blueberries have antioxidants which help prevent cancer, and help decrease inflammation! Finally, they are simply delicious, a win win for your morning.
Blueberry Coconut Pancakes (GF)
Description
These pancakes are a fluffy delight! Gluten free and dairy free, but you won't even notice. If you are hoping for for fluffy almond flour pancakes, look no further, this recipe is for you! Topped with home made sticky sweet blueberry sauce.
You Need
For the Blueberry Topping
-
-
-
-
-
For the Almond Flour Pancakes
-
-
-
-
-
-
-
To Top Pancakes
-
-
Method
-
- In a small pot add all ingredients for blueberry sauce. Simmer on low, stirring occasionally. Simmer until thick.
- Mix dry ingredients for pancakes, add eggs and vanilla and almond milk. Whisk until combined.
- Heat cast iron skillet over medium low heat, add some coconut oil to pan, melt.
- Pour batter in 1/2 cup portions in pan, gently form portions into circles. The batter will not spread on its own.
- Cook for 3-4 minutes, moderating heat so pancakes do not burn. Flip and cook 2-3 minutes.
- Serve with blueberry sauce, topped with flaked coconut and more orange zest!
Note
Almost any fruit can be used for the fruit topping. Try strawberries, or raspberries!
blueberry pancakes, gluten free pancakes, blueberries, almond flour pancakes, fluffy pancakes, blueberry syrup, blueberry sauce
mix together the dry ingredients ahead of time, and double or triple the blueberry topping ingredients, and keep in the refrigerator.
Cast iron skillets are the best! They are good for you, because they are free of toxins, they are super durable, and they last forever!
Power packed pancakes!
I think you can call these protein pancakes, because the recipe uses almond flour – full of protein! Also, blueberries have antioxidants which help prevent cancer, and help decrease inflammation! Finally, they are simply delicious, a win win for your morning.
Blueberry Coconut Pancakes (GF)
Description
These pancakes are a fluffy delight! Gluten free and dairy free, but you won't even notice. If you are hoping for for fluffy almond flour pancakes, look no further, this recipe is for you! Topped with home made sticky sweet blueberry sauce.
You Need
For the Blueberry Topping
-
-
-
-
-
For the Almond Flour Pancakes
-
-
-
-
-
-
-
To Top Pancakes
-
-
Method
-
- In a small pot add all ingredients for blueberry sauce. Simmer on low, stirring occasionally. Simmer until thick.
- Mix dry ingredients for pancakes, add eggs and vanilla and almond milk. Whisk until combined.
- Heat cast iron skillet over medium low heat, add some coconut oil to pan, melt.
- Pour batter in 1/2 cup portions in pan, gently form portions into circles. The batter will not spread on its own.
- Cook for 3-4 minutes, moderating heat so pancakes do not burn. Flip and cook 2-3 minutes.
- Serve with blueberry sauce, topped with flaked coconut and more orange zest!
Note
Almost any fruit can be used for the fruit topping. Try strawberries, or raspberries!
blueberry pancakes, gluten free pancakes, blueberries, almond flour pancakes, fluffy pancakes, blueberry syrup, blueberry sauce
Cast iron skillets are the best! They are good for you, because they are free of toxins, they are super durable, and they last forever!
Power packed pancakes!
I think you can call these protein pancakes, because the recipe uses almond flour – full of protein! Also, blueberries have antioxidants which help prevent cancer, and help decrease inflammation! Finally, they are simply delicious, a win win for your morning.
Blueberry Coconut Pancakes (GF)
Description
These pancakes are a fluffy delight! Gluten free and dairy free, but you won't even notice. If you are hoping for for fluffy almond flour pancakes, look no further, this recipe is for you! Topped with home made sticky sweet blueberry sauce.
You Need
For the Blueberry Topping
-
-
-
-
-
For the Almond Flour Pancakes
-
-
-
-
-
-
-
To Top Pancakes
-
-
Method
-
- In a small pot add all ingredients for blueberry sauce. Simmer on low, stirring occasionally. Simmer until thick.
- Mix dry ingredients for pancakes, add eggs and vanilla and almond milk. Whisk until combined.
- Heat cast iron skillet over medium low heat, add some coconut oil to pan, melt.
- Pour batter in 1/2 cup portions in pan, gently form portions into circles. The batter will not spread on its own.
- Cook for 3-4 minutes, moderating heat so pancakes do not burn. Flip and cook 2-3 minutes.
- Serve with blueberry sauce, topped with flaked coconut and more orange zest!
Note
Almost any fruit can be used for the fruit topping. Try strawberries, or raspberries!
blueberry pancakes, gluten free pancakes, blueberries, almond flour pancakes, fluffy pancakes, blueberry syrup, blueberry sauce
I think you can call these protein pancakes, because the recipe uses almond flour – full of protein! Also, blueberries have antioxidants which help prevent cancer, and help decrease inflammation! Finally, they are simply delicious, a win win for your morning.
Blueberry Coconut Pancakes (GF)
Description
These pancakes are a fluffy delight! Gluten free and dairy free, but you won't even notice. If you are hoping for for fluffy almond flour pancakes, look no further, this recipe is for you! Topped with home made sticky sweet blueberry sauce.
You Need
For the Blueberry Topping
-
-
-
-
-
For the Almond Flour Pancakes
-
-
-
-
-
-
-
To Top Pancakes
-
-
Method
-
- In a small pot add all ingredients for blueberry sauce. Simmer on low, stirring occasionally. Simmer until thick.
- Mix dry ingredients for pancakes, add eggs and vanilla and almond milk. Whisk until combined.
- Heat cast iron skillet over medium low heat, add some coconut oil to pan, melt.
- Pour batter in 1/2 cup portions in pan, gently form portions into circles. The batter will not spread on its own.
- Cook for 3-4 minutes, moderating heat so pancakes do not burn. Flip and cook 2-3 minutes.
- Serve with blueberry sauce, topped with flaked coconut and more orange zest!
Note
Almost any fruit can be used for the fruit topping. Try strawberries, or raspberries!
blueberry pancakes, gluten free pancakes, blueberries, almond flour pancakes, fluffy pancakes, blueberry syrup, blueberry sauce
Blueberry Coconut Pancakes (GF)
Description
These pancakes are a fluffy delight! Gluten free and dairy free, but you won't even notice. If you are hoping for for fluffy almond flour pancakes, look no further, this recipe is for you! Topped with home made sticky sweet blueberry sauce.
You Need
For the Blueberry Topping
-
-
-
-
-
For the Almond Flour Pancakes
-
-
-
-
-
-
-
To Top Pancakes
-
-
Method
-
- In a small pot add all ingredients for blueberry sauce. Simmer on low, stirring occasionally. Simmer until thick.
- Mix dry ingredients for pancakes, add eggs and vanilla and almond milk. Whisk until combined.
- Heat cast iron skillet over medium low heat, add some coconut oil to pan, melt.
- Pour batter in 1/2 cup portions in pan, gently form portions into circles. The batter will not spread on its own.
- Cook for 3-4 minutes, moderating heat so pancakes do not burn. Flip and cook 2-3 minutes.
- Serve with blueberry sauce, topped with flaked coconut and more orange zest!
Note
Almost any fruit can be used for the fruit topping. Try strawberries, or raspberries!
blueberry pancakes, gluten free pancakes, blueberries, almond flour pancakes, fluffy pancakes, blueberry syrup, blueberry sauce
Blueberry Coconut Pancakes (GF)
Description
These pancakes are a fluffy delight! Gluten free and dairy free, but you won't even notice. If you are hoping for for fluffy almond flour pancakes, look no further, this recipe is for you! Topped with home made sticky sweet blueberry sauce.
You Need
For the Blueberry Topping
For the Almond Flour Pancakes
To Top Pancakes
Method
-
- In a small pot add all ingredients for blueberry sauce. Simmer on low, stirring occasionally. Simmer until thick.
- Mix dry ingredients for pancakes, add eggs and vanilla and almond milk. Whisk until combined.
- Heat cast iron skillet over medium low heat, add some coconut oil to pan, melt.
- Pour batter in 1/2 cup portions in pan, gently form portions into circles. The batter will not spread on its own.
- Cook for 3-4 minutes, moderating heat so pancakes do not burn. Flip and cook 2-3 minutes.
- Serve with blueberry sauce, topped with flaked coconut and more orange zest!
Note
Almost any fruit can be used for the fruit topping. Try strawberries, or raspberries!
blueberry pancakes, gluten free pancakes, blueberries, almond flour pancakes, fluffy pancakes, blueberry syrup, blueberry sauce
