AIP Blueberry Pancakes
If you want quick and delicious AIP breakfast ideas, these AIP Blueberry Pancakes are perfect. This AIP Pancakes recipe is great for not just your AIP and Paleo friends but also Vegans.
Servings: 10 pancakes
Calories: 214kcal
Equipment
- non stick skillet
Ingredients
- 1 package Beth Blends Grain Free Flour Blend just shy of 2 cups
- 1 teaspoon Ground Cinnamon optional
- 1/4 teaspoon Sea Salt
- 1/4 cup Extra Virgin Olive Oil or Avocado Oil
- 2 tablespoons Maple Syrup
- 1 1/2 cup Coconut Milk
- 1 cup Blueberries
Instructions
- Combine the flour, cinnamon, salt into a large mixing bowl.
- Next add the oil, maple syrup and coconut milk and stir until combined. The batter should be almost completely lump free.
- Then fold in the blueberries.
- Heat a nonstick skillet over medium to medium low heat. Once the pan is hot, pour 1/4 cup of the batter into the pan. Let cook for 1-2 minutes or until you start to see bubbles form and pop all over the pancake. Flip then let cook for another minute or two. Once finished cooking, transfer to a plate to serve immediately.
Notes
- These cook fast, so you don’t want the pan too hot.
- These pancakes do well as leftovers and in the freezer.
- Cooking times may vary due to different stovetops and types of skillets.
- If the pancakes are coming out gummy, they may need additional cooking time.
- Switch out blueberries for another berry like chopped strawberries, raspberries, or blackberries. You can also substitute with chocolate chips (please note that chocolate is an AIP reintroduction)
Nutrition
Serving: 1pancake | Calories: 214kcal | Carbohydrates: 27g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 63mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg