Description
Pancakes, sweet carrot, blueberry and lemon, with some butter and maple syrup, a great reason to get out of bed on a sunday!
Ingredients
Scale
- 1/2 cup grated carrot
- 1/2 tsp lemon juice
- 2 tsp coconut milk
- 4 eggs
- 2 tbsp coconut flour
- 1 tsp cinnamon
- pinch of salt
- 1/4 tsp baking soda
- 1 cup fresh or frozen blueberries
- 1 tbsp ghee
Instructions
- Combine grated carrot, lemon juice, coconut milk, puree in a blender or food processor.
- Add lightly beaten eggs.
- Sift together coconut flour, cinnamon, salt and baking soda, add to mixture.
- Fold in blueberries.
- Spread the ghee over a griddle or flat bottom pan over medium heat.
- Pour pancake batter and cook each side approximately 2 min or until golden. (My mom taught me that when you pour the pancake batter into the pan, to watch the batter bubble and when the bubbles in the center would pop and not fill in, it was time to flip).
- Category: Breakfast
- Method: stove-top
