SCD Recipe: Vanilla Blueberry Pancakes

Written by Published on in SCD Breads, SCD Breakfast, SCD Pancakes and Waffles, SCD Recipe
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I love making SCD pancakes. They’re easy to make and are always tasty (unless something goes terribly wrong). I very frequently make the 21 Day Sugar Detox pumpkin pancakes – not my recipe – but these are great! I was in the mood for something a little different and I had some blueberries that deperately needed to be used up, so I decided to make blueberry pancakes.


This recipe is a little different than previous pancake recipes I’ve posted because it uses both almond and coconut flour as well as coconut milk. It’s a little more complex than some of the simplar recipes I’ve made, but worth the effort if you’re looking for a good brunch  recipe.

It has just the right amount a sweetness and is nice as soft. The blueberries add an extra burst of flavor. I also included the blueberry compote recipe I used for the topping. With the addition of a sliced fresh banana, this made for a very satisying weekend breakfast.

 

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SCD Recipe: Blueberry Pancakes


Course Breakfast
Cuisine Grain-free, Paleo, SCD Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 silver dollar pancakes
Author Sherry Lipp

Ingredients

  • 3 large eggs
  • 2 tbsp honey
  • 1/4 cup coconut milk (canned - no guar gum)
  • 1 tsp vanilla
  • 1/4 tsp lemon juice
  • 2 tbsp ghee (melted)
  • 1 medium ripe banana
  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup blueberries
  • 1 tbsp butter or coconut oil for cooking

Blueberry Compote

  • 1 cup blueberries
  • 1/4 cup water
  • 1 tbsp honey
  • 1/2 tsp lemon juice
  • 1 tsp vanilla

Instructions

  1. Add eggs, honey, coconut milk, vanilla, lemon juice, ghee, and banana to a large mixing bowl or stand mixer bowl

  2. Mix at medium speed for about 30 seconds to a minute until eggs are beaten and everything is combined

  3. Sift almond flour, coconut flour, baking soda, salt, and cinnammon into the wet mixture

  4. Mix until just all ingredients are combined - medium speed for about a minute

  5. Stir in blueberries

  6. Heat butter or oil in a large frying pan over medium heat

  7. When pan is hot, spoon a little over a tablespoon of the batter into the pan to form a small  pancake. I usually do three or four per pan.

  8. Cook for about three minutes and then flip. The cakes should appear firm around the edges and have some bubbles on the top. Typically I'll have to adjust the time and temperature while cooking - lower the heat and/or decrease the cooking time as the pan gets to full heat.

  9. After you flip the cakes should be golden brown on the other side. Cook for another three minutes. Cakes should be soft and spring back when lightly pressed with the spatula when they are cooked through. 

  10. Repeat until all the batter is used

  11. Serve hot. If you have leftovers you can reheat them by either toasting them in the toaster oven or in a frying pan over medium heat - 90 seconds per side.

To make the Blueberry Compote

  1. At blueberries, water, honey, vanilla, and lemon juice to a small saucepan

  2. Heat over medium-high heat until boiling

  3. Reduce heat a little to keep mixture at a light boil 

  4. Stir occasionally and keep your eye on it. The mixture will start to bubble up if it's not stirred

  5. Simmer for 10 - 15 minutes until liquid is reduced by half 

  6. Remove from heat and allow mixture to stand. It will thicken as it cools


Sherry Lipp
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