Fluffy Blueberry Pancakes

This past Saturday I had the pleasure of making pancakes for breakfast. My husband and I tend to stick to more protein & veggie based breakfasts rather than faux-grain based. The exception would be for primal biscuits but those are always served with eggs and sausage/bacon/ham.

My husband grew tired of coconut flour pancakes that I had been making for the past almost 3 years (recipe from The Primal Blueprint Cookbook). It is a great grain-free pancake, but it’s easy to get sick of coconut. Last month Mark’s Daily Apple featured a new pancake recipe that uses coconut flour along with tapioca flour.  I don’t know if it’s the tapioca that tones down the coconut flavor or if the blueberries help conceal it, but these pancakes are AWESOME and I think it’s safe to say that they taste like conventional/traditional pancakes. As I ate a stack I was brought back to my Cracker Barrel days, where I always ordered blueberry pancakes (but ate them with maple syrup rather than blueberry syrup so as to avoid blueberry overload!).

The blueberries make them sweet enough so that very little maple syrup is needed, if any is needed at all. I can’t deprive myself of syrup when having pancakes– I just do my best to resist the temptation of drowning the pancakes!