Gluten-free Blueberry Pancakes with Berrylicious Sauce

Ingredients

• 1/2 cup almond meal or flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon unprocessed salt
• 1/2 cup softened coconut butter, or 113 grams if hard. (If mixing by hand, soften butter by placing the container in a bowl of warm water.)
• 4 large eggs, at room temperature
• 2 teaspoons vanilla
• 1 teaspoon unfiltered apple cider vinegar
• 1/4 cup unsweetened coconut milk or a bit more if needed
• Sweeten to taste with about 1/3 cup Just Like Sugar Table Top natural chicory root sweetener, or 1 tablespoon PureLo Lo Han Sweetener by Swanson, or 1/4 cup raw honey, or your favorite sweetener.
• 1 cup blueberries, frozen for 1 hour if possible

Instructions

1. Prepare Berrylicious Sauce and your favorite pancake toppings. Get out a large nonstick skillet or griddle.
2. In a food processor or mixing bowl, add the almond meal, baking soda, and salt. Mix well. Add coconut butter and mix to a thick paste.
3. Add to the mixture: eggs, vanilla, vinegar, and coconut milk. Process briefly. Slightly lumpy batter is no problem. Add sweetener to taste, and mix again. Add frozen blueberries to the batter and stir them in with a rubber spatula so they stay whole. The batter should be thick and pourable. To thin it, stir a bit more coconut milk until it is barely pourable.
4. Use a wadded paper towel to lightly grease a large nonstick skillet or griddle with coconut oil. Heat the pan on medium-high heat until a drop of water sizzles when flicked onto the pan. Then you know it is ready.
5. For each pancake, use a scant 1/4 cup measure to pour 3 tablespoons of batter onto skillet. You should be able to fit two to three pancakes in a large skillet.
6. Cook on the first side 2 to 3 minutes. Flip and cook on the other side until browned, 1 to 2 minutes more. If they’re delicate, use two spatulas to flip. Place finished pancakes on a serving plate covered with a towel. Repeat until all the batter is cooked. Serve with fruit and your favorite syrup or toppings.