Coconut Flour Pancakes with Blueberry Syrup – Jo Whitton – Dani Valent
Gluten-free, grain-free, dairy-free Coconut Flour Pancakes with a delicious Blueberry Syrup from Jo Whitton. Perfect for brunch!
Ingredients
- 250 grams blueberries
- 1 tablespoon honey
- 1 teaspoon vanilla paste or extract
- 1 teaspoon lemon juice
- 40 grams water, preferably filtered
- 70 grams coconut flour
- ½ teaspoon bicarb soda
- 30 grams coconut oil or ghee, plus extra for frying
- ½ teaspoon vanilla paste or extract
- 300 grams coconut milk (or preferred milk)
- pinch fine sea salt
- 5 eggs
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