Blueberry Coconut Flour Pancakes
Blueberry Coconut Flour Pancakes are a delicious and nutritious option for individuals following an Indian weight loss diet. Coconut flour is a low-carb and gluten-free alternative to regular wheat flour, making it suitable for those with gluten sensitivity or those looking to reduce their carb intake.
INGREDIENTS
- 1/2 cup coconut flour
- 1/2 cup unsweetened coconut milk
- 4 large eggs
- 1 tablespoon coconut oil (melted) + extra for cooking
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup fresh blueberries
INSTRUCTIONS
In a mixing bowl, combine the coconut flour, baking powder, and a pinch of salt. Mix well to ensure there are no lumps.
In a separate bowl, whisk the eggs until they become frothy.
Add the coconut milk, melted coconut oil, honey (or maple syrup), and vanilla extract to the beaten eggs. Mix until everything is well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms. If the batter is too thick, you can add a little more coconut milk to achieve the desired consistency.
Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
Gently fold in the fresh blueberries into the pancake batter.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to coat the surface.
Pour about 1/4 cup of the pancake batter onto the skillet to form a pancake.
Cook the pancake for 2-3 minutes or until bubbles form on the surface. Flip the pancake and cook the other side for another 1-2 minutes until golden brown.
Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed.
Serve the Blueberry Coconut Flour Pancakes warm with additional fresh blueberries and a drizzle of honey or maple syrup if desired.
TIPS
You can customize these pancakes by adding other fruits like sliced bananas or raspberries.
For extra flavor, add a dash of cinnamon or nutmeg to the pancake batter.
These pancakes are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator and reheat them in a toaster or microwave when ready to eat.
Be mindful of portion sizes and toppings to control calorie intake, especially if you’re aiming to lose weight.
Serve the pancakes with a side of Greek yogurt and a handful of nuts for a well-rounded and satisfying breakfast.
NUTRITION VALUE
- Calories: 200-250 kcal
- Protein: 7-8g
- Carbohydrates: 15-20g
- Fat: 10-12g
- Fiber: 5-6g
