Sunday Morning Gluten Free - Coconut Blueberry Chia Pancakes

Ingredients:

4 eggs, room temperature

1 cup coconut milk 

1/4 teaspoon vanilla powder

1 pinch of stevia

2 tablespoons of chia seeds

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1/4 teaspoon of cinnamon

1 cup of blueberries

coconut oil for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in coconut milk, vanilla, cinnamon, chia and stevia. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated. Grease pan with coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for 3 minutes on each side, until the tops dry out slightly and the bottoms start to brown.
Serve hot with coconut oil and maple syrup.
ENJOY!

with love,
Christina