Long time no recipe!! This year has been insanely busy with lots of new transitions, and I gave a quick explanation on my Instagram account, but if you happened to miss it, here’s a run down:
I am currently completing a 240 hour physical therapy internship and work early every day of the week, then I have class on Wednesday nights, and my real job on Thursday & Friday nights, as well as Saturday and Sunday mornings. So needless to say, posting photos and recipes will be scarce for the next several weeks!
But, seeing as today is international pancake day, I had to try a new pancake recipe and these turned out amazing! I used Bai5 Brazilia Blueberry juice drink to add a delicious blueberry punch to these and I loved the way they turned out. Bai5 juice contains an antioxidant rich “secret superfruit” called coffeefruit, is sweetened naturally with stevia and contains only 5 calories per bottle! Not to mention, all the delicious flavors are gluten free and vegan!
You will need:
3 tbsp coconut flour, sifted (I use Bob’s Red Mill)
1 tbsp ground flax seed
1 tsp maca powder (optional)
2 tsp lucuma powder (optional)
1/8 tsp baking powder
1/2 cup egg whites (from the carton, like All Whites)
1/8 cup canned coconut milk
1/8 cup Bai5 Brasilia Blueberry juice
1 tsp vanilla extract
Preheat a skillet over medium heat and melt a bit of coconut oil to coat the bottom.
Sift all the dry ingredients into a medium mixing bowl.
In a separate bowl, whisk together the wet ingredients until combined.
Pour the wet ingredients into the dry, and whisk until well incorporated – the batter should be smooth with no clumps.
Turn the heat down to medium-low and pour 1/4 cup of the batter onto the center of the pan.
Let the pancake cook for a few minutes, until bubbles form on the top.
Flip and cook another 30s – 1min until both sides are browned.
Repeat with the rest of the batter until it’s gone.