My Aunt Teri Lynn came to visit last weekend and loved all of the healthy food we cooked her : ) She wanted to share recipes with her teacher friends so she encouraged me to post it here : )
Low-Carb Pancake Blueberry Surprise!
This recipe started off as pancakes but as parents of 4 small children, my sister and her hubby decided to quadruple the ingredients and throw it all in a baking dish instead of waiting to flip each pancake individually. The result: pancake surprise!
Serves about 10 people. We use a kitchen-aide stand mixer, which saves time. If you don't have one, just mix it by hand in a large mixing bowl.
Ingredients
Wet Ingredients, blend these first:
- 18 Eggs
- 1 Cup Melted Coconut Oil
- 2 Tablespoons Melted Coconut Oil
- 1 Cup Coconut Milk or Whole Milk
- 2 Tablespoons Coconut Milk or Whole Milk
- 1 Teaspoon Pure Vanilla Extract
- 2 Teaspoons Pure Almond Extract
- 2 Cans Unsweetened pumpkin (about four cups)
Dry Ingredients, now blend in these:
- 1 Cup Coconut Flour
- 2 Tablespoons Coconut Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Pink Himalayan Salt
- 2 Tablespoon Xylitol
- 2 Tablespoons Cinnamon
Optional but highly recommended ingredients
- 3 Cups Frozen or fresh berries!
- 2 Cups Sustainably sourced semi sweet chocolate chips!
Topping Ideas:
- 1 Dollop Full Fat yogurt
- 1 Scoop Fresh Berries (instead of baked in)
- 1 Serving Organic Maple Syrup
- 1 Dose Family Love and Cheer!
Instructions
- Coat a large glass baking dish with coconut oil and pour the mix in. Bake at 325° for 1 hour. If the top starts getting dark, cover the dish with tin foil. When it is done, we put coconut oil and Himalayan salt on top (butter substitute). Alternatively: If you prefer to make actual pancakes, use all the ingredients except for the frozen berries. Coat a pan with lots of coconut oil. Spoon a few Tbsp of batter into the pan for each pancake. Flip when they start to form bubbles. Enjoy your healthy breakfast!