The reality is that a good meal feeds your brain and gives your body energy. Breakfast is my favorite and without it I just can't think straight. Animal Place is one of my favorite animal rescue groups and I frequently share a recipe from their weekly newsletter. You can sign up at www.AnimalPlace.Org. Today's recipe is for yummy pancakes. I'm gluten intolerant so I'd have to noodle with the flour used but that's a small twist. Enjoy!
Fluffy, Melt-in-Your-Mouth Blueberry Coconut Pancakes
Breakfast
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (13.5-ounce) can coconut milk
1/4 cup coconut oil
1 cup blueberries, rinsed
oil for the pan
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (13.5-ounce) can coconut milk
1/4 cup coconut oil
1 cup blueberries, rinsed
oil for the pan
Preparation:
In a medium-size bow, mix together flour, baking powder, baking soda, and salt. Add coconut milk and oil, mixing until combined. Carefully fold in blueberries.
Spray a small frying pan with oil and preheat over medium-low heat. Pour approximately 1/4 cup batter into the pan and spread into a 5 in. circle. Cook for 1 to 2 minutes, or until the bottom is lightly browned. Flip over and cook an additional 1 minute or so on the other side. Once the pancake is golden brown, remove from pan and place on a plate. Repeat with remainder of batter until all has been used.
Recipe and photo credit to:
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