• 1 cup coconut flour
  • 1 cup buckwheat flour
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup blueberries (frozen or fresh)
  • 2 eggs, beaten
  • 2 cups milk (I sometimes use 1 cup unsweetened almond milk  and 1 cup unsweetened plain yogurt for fluffier pancakes).
  • 1/4 cup sugar free vanilla coffee syrup ( I use Orchard Park I found at the dollar store)
  • 1/3 cup coconut oil, melted
Sift all dry ingredients together. Toss in blueberries.
Whisk all wet ingredients (except 2 tablespoons coconut oil) together and combine dry and wet ingredients. Mix only until all dry ingredients are moist.
Add 2 tablespoons coconut oil to fry pan or griddle. Spoon or pour batter in desired amounts. Cook until bubbles form, turn to finish cooking.
Serve with whipping cream. Enjoy!


*Buckwheat is not a grain, instead it is a seed from the rhubarb family.  Although it has carbs it is not absorbed like grains.  It gets flushed out of your system.  Be sure to test before and after. I would recommend starting with 1 small pancake and test 2 hours after to see you are at 140 or lower.

To see Nutritional values, click here

freecoconutrecipes.com