Recipes Occasions Fall

Brain Power Egg & Blueberry Pancakes

Brain Power Egg & Blueberry Pancakes
3.8 from 14 ratings
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These aren't just any pancakes; they're made with clean all-natural ingredients and are extremely delicious! Recipe courtesy of Eggland's Best. 
Servings
4
servings
Ingredients
  • 6 eggland's best eggs (large)
  • 1/2 teaspoon cinnamon
  • 1/2 pint fresh blueberries
  • 2 tablespoon silvered almonds
  • 2 tablespoon virgin unrefined coconut oil
  • 1 cup coconut flour
  • 2 ripe bananas, cut into pieces
  • all-natural pure maple syrup (to taste)
Directions
  1. Heat griddle or skillet on medium heat
  2. Place cinnamon, banana pieces, coconut flour and Eggland’s Best eggs into a blender
  3. Blend until it is a smooth batter (30 seconds on high). Batter should be thick and easy to pour but not runny, if runny add an extra ½ tablespoon at a time of coconut flour until right consistency
  4. Add coconut oil to coat heated griddle surface evenly
  5. Once oil is hot, pour or spoon the batter onto the griddle in desired pancake size
  6. Sprinkle fresh blueberries on top of each pancake
  7. Flip pancake on other side when edges appear cooked and batter begins to bubble (approx. 2 minutes)
  8. Remove pancakes from griddle once cooked and set aside
  9. Repeat steps until all batter is used
  10. Drizzle with all-natural pure maple syrup, sprinkle with slivered almonds and any remaining blueberries
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