Blackberry Coconut Flour Pancakes

These Blackberry Coconut Flour Pancakes are a delicious and healthy way to start your day. They're made with coconut flour, which is a good source of fiber and protein. They're also gluten-free and dairy-free, making them a great option for people with dietary restrictions. The blackberries add a touch of sweetness and tartness, and the coconut oil gives them a rich flavor.

I first came up with this recipe when I was looking for a healthier alternative to my favorite pancake recipe. I wanted something that was gluten-free and dairy-free, but I also wanted it to be delicious. After experimenting with a few different ingredients, I finally came up with this recipe for Blackberry Coconut Flour Pancakes. They're now my go-to pancake recipe, and I love them even more than my old favorite recipe.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup fresh blackberries

Instructions

1. In a mixing bowl, combine coconut flour, baking powder, and salt.
2. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
4. Gently fold in the blackberries.
5. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook for 2-3 minutes on each side until golden brown.
8. Serve warm with additional blackberries on top.

Why It Works

• Coconut flour is a great source of fiber and protein.
• It's also gluten-free and dairy-free, making it a great option for people with dietary restrictions.
• The blackberries add a touch of sweetness and tartness.
• The coconut oil gives them a rich flavor.