Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan

Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan

  Ready in : 30 mins

Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan takes about 30 minutes from beginning to end. This recipe serves 2 and costs $2.94 per serving. One portion of this dish contains around 13g of protein, 43g of fat, and a total of 775 calories. This recipe is liked by 15 foodies and cooks. Head to the store and pick up cacao nibs, himalayan sea salt, tapioca/arrowroot flour, and a few other things to make it today. It works well as a breakfast. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is good. Similar recipes include Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan, Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan, and Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan.

Ingredients

almond flour

almond flour

0.5 cup

coconut flour

coconut flour

0.5 cup

tapioca/arrowroot flour

tapioca/arrowroot flour

1 cup

nut/hemp/coconut milk

nut/hemp/coconut milk

1 cup

baking powder

baking powder

1 tsp

vanilla bean paste/extract

vanilla bean paste/extract

1 tsp

himalayan sea salt

himalayan sea salt

1 pinch

blueberries

blueberries

1 Handful

cacao nibs

cacao nibs

1 Handful

chocolate

chocolate

1 Handful

Cooking in Steps

  1. 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.Allow to sit for approximately 10-15 minutes.

    arrowroot

    arrowroot

    baking powder

    baking powder

    coconut

    coconut

    tapioca

    tapioca

    almonds

    almonds

    sugar

    sugar

    milk

    milk

    salt

    salt

  2. 2
    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.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.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.Repeat with the remaining batter until finished.

    dark chocolate

    dark chocolate

    blueberries

    blueberries

    coconut oil

    coconut oil

    cocoa nibs

    cocoa nibs

    frying pan
    frying pan
  3. 3
    Pour over the agave, give thanks and enjoy!

    agave

    agave