Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan

Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan is a gluten free, dairy free, paleolithic, and fodmap friendly recipe with 2 servings. One serving contains 559 calories, 12g of protein, and 21g of fat. For $2.39 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works best as a morn meal, and is done in approximately 30 minutes. This recipe from spoonacular user vntoney requires almond flour, vanilla bean paste, tapioca flour, and hemp milk. If you like this recipe, you might also like recipes such as Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan, Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan, and Blueberry, Chocolate & Cocao Superfood Pancakes - Gluten-Free/Paleo/Vegan.

Servings: 2

 

Ingredients:

1/2 cup almond flour

1/2 cup coconut flour

1 cup tapioca/arrowroot flour

1 cup nut/hemp/coconut milk

1 tsp. baking powder

1 tsp. vanilla bean paste/extract

Pinch Himalayan sea salt

Handful frozen blueberries

Handful organic cacao nibs

Handful of dark chocolate, roughly chopped

Equipment:

frying pan

Cooking instruction summary:

  1. Combine the almond, coconut, tapioca/arrowroot flour, baking powder, sugar and salt together and mix all the ingredients well before adding the milk and paste/extract and ensuring that all of the ingredients are whisked together to form a smooth batter.
  2. Allow to sit for approximately 10-15 minutes.
  3. Heat a small amount of coconut oil into a frying pan/skillet and pour a small enough amount of the batter into the middle of the pan.
  4. Allow the batter to cook sufficiently for a few minutes (the edges should start to brown and the top of the batter should start to bubble) on one side before sprinkling on a few blueberries and flipping the pancake over to cook on the other side.
  5. Immediately sprinkle on some of the cacao nibs and dark chocolate on top and continue to cook thoroughly for a few minutes before removing the pancake and setting aside.
  6. Repeat with the remaining batter until finished.
  7. Pour over the agave, give thanks and enjoy!

 

Step by step:


1. Combine the almond, coconut, tapioca/arrowroot flour, baking powder, sugar and salt together and mix all the ingredients well before adding the milk and paste/extract and ensuring that all of the ingredients are whisked together to form a smooth batter.Allow to sit for approximately 10-15 minutes.

2. Heat a small amount of coconut oil into a frying pan/skillet and pour a small enough amount of the batter into the middle of the pan.Allow the batter to cook sufficiently for a few minutes (the edges should start to brown and the top of the batter should start to bubble) on one side before sprinkling on a few blueberries and flipping the pancake over to cook on the other side.Immediately sprinkle on some of the cacao nibs and dark chocolate on top and continue to cook thoroughly for a few minutes before removing the pancake and setting aside.Repeat with the remaining batter until finished.

3. Pour over the agave, give thanks and enjoy!


Nutrition Information:

Quickview
558k Calories
12g Protein
21g Total Fat
84g Carbs
21% Health Score
Limit These
Calories
558k
28%

Fat
21g
32%

  Saturated Fat
5g
36%

Carbohydrates
84g
28%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
154mg
7%

Get Enough Of These
Protein
12g
24%

Vitamin D
59µg
393%

Fiber
15g
62%

Phosphorus
356mg
36%

Calcium
316mg
32%

Iron
3mg
21%

Vitamin B2
0.26mg
16%

Vitamin B12
0.74µg
12%

Potassium
348mg
10%

Magnesium
33mg
8%

Manganese
0.14mg
7%

Vitamin K
7µg
7%

Vitamin E
0.81mg
5%

Vitamin A
266IU
5%

Vitamin B1
0.07mg
5%

Vitamin C
3mg
4%

Copper
0.02mg
1%

covered percent of daily need
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