As promised, here is the recipe for these amazing gluten free, dairy free and sugar free blueberry walnut pancakes. This recipe is courtesy of Dr Mark Hyman.
3 large eggs (or 4 small)
3/4 cup milk of choice - e.g. rice milk, coconut milk, almond milk
1/2 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup coconut flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup arrowroot powder
1 tsp. cinnamon
Pinch of sea salt
1 pint fresh blueberries
Coconut oil (for greasing pan)
Step 1. In a large bowl, whisk the eggs and then add the milk, lemon juice and vanilla. Whisk until well blended.
In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
Step 2. Grease a large pan and place over medium heat. Once the pan is hot, use a ladle to pour the mixture into the pan for individual pancakes. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Add more coconut oil to the pan as needed. Step 3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
Note: I added a dollop of coconut yoghurt and extra berries and walnuts for taste and decoration. Gluten free pancakes tend to be dryer then regular pancakes, so the coconut yoghurt adds a nice amount of moisture and flavour. This is a good way to get it rather than drenching the pancakes in syrup.