Blueberry No-Cornmeal Pancakes

Here’s a fantastic Father’s Day Breakfast that anyone can do quickly. It’s easy, gluten-free and luciously delicious. Instead of flour it uses shredded coconut and almond meal. A few years ago I loved my traditional cornmeal pancakes. Back then, corn was healthy, non-GMO, with an authentic homemade flavor and crunchy texture. But Uh Oh! Nowadays corn is GMO, lifeless, and tasteless. Sadly, I miss my favorite pancakes! So, I just invented this easy one-step recipe. It’s free of grains, gluten, sugar, and GMO’s. YAY! It uses blended coconut flakes for an old-fashioned texture that tastes just like corn. Ha Ha! I’m happy now. Throw in your blueberries at the end and stir by hand. Try these pancakes! They’re easy to make and very tasty with organic butter, or my Vegan Butter or Berrylicious Sauce. Yum! Serves 2

Blueberry No-Cornmeal Pancakes


    Add to a super-blender and blend well:
  • 2 eggs
  • 1 tablespoon sweetener (optional)
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons coconut oil, melted but not hot
  • 6 tablespoons water or alternative milk
  • 1/8 heaping teaspoon unprocessed salt
  • 1/2 tablespoon nutritional yeast (optional buttery flavor)
  • Add dry ingredients and blend again:
  • 1/4 cup almond meal
  • 1/8 teaspoon baking soda
  • 1 cup shredded unsweetened coconut flakes
  • Throw into the blender and stir around by hand:
  • 6 ounces blueberries
  • Now cook your pancakes and enjoy!

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