Coconut Flour Pancakes with Blueberry Honey Compote
Coconut Flour Pancakes with Blueberry Honey Compote is a gluten free, dairy free, and lacto ovo vegetarian
Blueberry Cinnamon Low Fat Cake
Details
- Serving Size: 6
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 10 Points
Cuisine
- dessert
Ingredients
- 2 tbsp. coconut oil
- ½ cup coconut sugar less 1 tsp. (sometimes I use only 1/4 cup if the blueberries are nice and sweet)
- 1 organic egg
- 1 tbsp. freshly grated lemon zest
- 1 cup GF all purpose flour
- ½ tsp. sea salt
- 2 tsp. aluminum free baking powder
- 1-cup organic frozen or fresh blueberries
- ¾ cup coconut milk
- 1 tbsp. pure maple syrup
- 1 tbsp. organic GF ground cinnamon
Instructions
Mix together coconut oil, coconut sugar, egg, lemon zest and coconut milk
Combine flour, sea salt, baking powder and blueberries
Add dry ingredients to wet and stir until bueberries are well covered (do not over-stir)
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