I originally posted this recipe on my first blog, and I’m bringing it back this time around, too! It’s just too good and too easy not to post again. You also probably have most of the ingredients in your pantry (if you are into coconut flour).
I made this little guy this past Sunday morning and was just so satisfied with the meal. I think it was ready in under 10 minutes and it was just the nicest little Sunday treat to enjoy with a hot coffee and good book.
Speaking of a good book, I just finished When Breath Becomes Air by Paul Kalanithi and was literally CRYING at the end. It’s about a brain surgeon who gets lung cancer and is exploring the meaning of life and death. I highly recommend it, especially to anyone in the medical field.
Anyways, this is a great breakfast for any day of the week! You’re getting fiber, protein, and healthy fats in this meal. You can swap out the fruit for whatever you have on hand. I topped mine with cinnamon, cashew butter, and a little drizzle of maple syrup. But it’s also delicious with almond butter, and even without the syrup if you’re trying to keep the sugar to a minimum. Enjoy!
Blueberry Pancake for One
- 1 large egg
- 1 tbsp almond milk
- 1 tbsp coconut flour
- 1/2 tsp vanilla extract
- 1 dash cinnamon
- 1 dash stevia optional
- 1/4 cup blueberries fresh or frozen
- Optional toppings of choice
Add about 1 tsp of coconut oil to a non-stick skillet. Heat to medium-high.
In a bowl, mix together egg, almond milk, coconut flour, vanilla, cinnamon, and stevia.
Gently fold blueberries into the batter.
Pour batter into pan, using a spatula to scrape the sides of the bowl.
Let the pancake cook for about 2 minutes, then check to see that bottom is golden brown. You should see the edges start to bubble when it's ready to flip.
Using a spatula, carefully flip the pancake and let cook another 2 minutes.
When pancake is cooked, transfer to a plate and top with desired toppings.