Coconut Pancakes and Blueberries

INGREDIENTS

1 Cup Almond Flour

1 Teaspoon Baking Powder

4 Pasture Raised Eggs

4 Tablespoons Full-fat Coconut Milk

2 Teaspoons Vanilla

1 Tablespoon Grass-fed Butter

32 Drops of Liquid Monk Fruit Sweetener

1 Cup Frozen Wild Blueberries

½ Tablespoon Coconut Oil

Coconut Oil for Frying

ASSEMBLY

1. In a small sauce pan on low heat, add coconut oil, 16 drops of monk fruit, and butter. 
2. When the butter is melted, add the blueberries.  Cook on low until pancakes are ready. 
3. In a medium sized mixing bowl combine almond flour, baking powder, eggs, coconut milk, 16 drops of monk fruit, and vanilla. 
4. Mix ingredients on low with an electric mixer until there are no lumps. 
5. Heat a frying pan on medium low heat and melt ½ teaspoon of coconut oil.
6. Place ¼ of the batter onto the pan and heat until all edges of the pancake are golden brown and allow you to flip.

MAKES 4 PANCAKES

6 Net Carbs per Pancake

HEALTH BENEFITS

Blueberries: AKA “Brain-Berries” are known for their antioxidant and anti-inflammatory properties, both of which improve our cognitive function, motor skills and memory.

Coconut Flour: Is a low glycemic food and does not spike blood sugar levels. Coconut Flour also helps with healthy digestion. 

Pasture Raised Eggs:  They boost cognitive function and help neural processing within the brain.  Twice as many omega 3 fatty acids and three times more vitamin E than caged chicken eggs. 

Coconut Milk:  High in calories and saturated fats called medium-chain triglycerides that reduce appetite, increase metabolism and helps the loss of belly fat.

Monk Fruit Sweetener:  Is an extract derived from dried monk fruit that is up to 250 times sweeter than table sugar, has zero calories and carbs and does not raise blood glucose levels.