Summary

If you want to add more gluten free, dairy free, paleolithic, and fodmap friendly recipes to your recipe box, Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan might be a recipe you should try. For $2.39 per serving, you get a breakfast that serves 2. One serving contains 559 calories, 12g of protein, and 21g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 75%. If you like this recipe, you might also like recipes such as Blueberry Almond Butter Grain-Free Granola (Gluten-Free, Paleo + Vegan), Vegan & Gluten-free Vanilla Blueberry Buckwheat Pancakes, and Blackberry + Blueberry Cobbler (Gluten Free, Paleo + Vegan).

Instructions

1. Combine the almond, coconut, tapioca/arrowroot flour, baking powder, sugar and salt together and mix all the ingredients well before adding the milk and paste/extract and ensuring that all of the ingredients are whisked together to form a smooth batter.
2. Allow to sit for approximately 10-15 minutes.
3. Heat a small amount of coconut oil into a frying pan/skillet and pour a small enough amount of the batter into the middle of the pan.
4. Allow the batter to cook sufficiently for a few minutes (the edges should start to brown and the top of the batter should start to bubble) on one side before sprinkling on a few blueberries and flipping the pancake over to cook on the other side.
5. Immediately sprinkle on some of the cacao nibs and dark chocolate on top and continue to cook thoroughly for a few minutes before removing the pancake and setting aside.
6. Repeat with the remaining batter until finished.
7. Pour over the agave, give thanks and enjoy!

Ingredients

• 1 almond flour
• 2 coconut flour
• 3 tapioca/arrowroot flour
• 4 nut/hemp/coconut milk
• 5 baking powder
• 6 vanilla bean paste/extract
• 7 Pinch Himalayan sea salt
• 8 frozen blueberries
• 9 organic cacao nibs
• 10 dark chocolate, roughly chopped

Directions

• 3 Pour over the agave, give thanks and enjoy!