Coconut Blueberry Buttermilk Pancakes (Gluten and Dairy Free!)

I love lazy weekend mornings that include pancakes.  What's better than waking up on a Sunday morning, at your leisure, and making a big batch of hot pancakes?  Let me know if you can think of something because I sure can't.  This morning I give you coconut blueberry buttermilk pancakes. These are very different than any pancakes I have ever made because the only flour I used to make them is coconut.  Ever since I started using coconut flour in baked goods, I have wanted to make pancakes using only coconut flour.  That was two years ago.  So these pancakes are two years overdue, but completely worth the wait!  

Coconut flour is naturally low in carbohydrates, contains no gluten, and is high in both fiber and protein. I'm not mad about any of that!  This flour requires a lot of moisture because it absorbs a lot of liquid. I've mentioned in earlier posts how I used coconut flour to absorb extra liquid when baking with fruits, so when I decided to make pancakes with only this flour I knew I needed much less flour than liquid.  That's why this recipe has contains only 1/2 a cup of coconut flour and 4 eggs plus a cup of almond buttermilk.  A little goes a long way, and the extra eggs add lots of protein and nutrients that really make these pancakes an amazing breakfast!  The texture of these pancakes is light and fluffy, but in a different way than when you use wheat flour.  You can't dive into thee pancakes expecting wheat pancakes.  You can dive into these pancakes expecting mouthwatering flavor with a light and satisfying texture :)

The combination of almond buttermilk,  organic blueberries, fresh squeezed orange juice, and vanilla extract make these pancakes taste like a blueberry muffin with every bite!  The coconut flour adds a sweetness that highlights the delicate blueberries and also pairs perfectly with lemon zest.  After a good pour of maple syrup, I was drooling.  It was very hard to wait to eat these pancakes while taking pictures!

May your Sunday be filled with these blueberry pancakes :)

Coconut Blueberry Buttermilk Pancakes

dairy free, gluten free

1/2 cup coconut flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp ginger

1 cup unsweetened almond milk

1 tsp fresh squeezed lemon juice

4 eggs (preferably organic, free-range)

1 Tbsp vanilla extract

3 Tbsp fresh squeezed orange juice 

1 tsp lemon zest

1 cup blueberries (if frozen, defrost first)

extra blueberries, for serving

pure maple syrup, for serving

Directions:

1.  Mix almond milk and lemon juice.  Set aside for about 5 minutes to make almond buttermilk.  

2.  Whisk together coconut flour, baking powder, baking soda, salt, and ginger.  In a separate bowl, whisk together eggs, almond buttermilk, orange juice, lemon extract, and lemon zest.  

3.  Add dry ingredients to wet ingredients and whisk until combined.  Let sit for 5 minutes to allow the coconut flour to set.  The batter will get thicker while letting it rest.

4.  Heat a non-stick pancake griddle or pan on medium-low heat.  Spoon about 2-3 Tbsp batter onto griddle and spread out until it is about 1/2 inch thick.  Add a few blueberries.  When batter is bubbling, flip and cook on the other side (about another 30 seconds-1 minute).