Grain-Free Lemon Blueberry Pancakes

Pancakes are a classic breakfast dish, but they're not always the healthiest option. If you've been searching for a healthy recipe for pancakes, don't give up just yet. This recipe from Mark Hyman, director of the Cleveland Clinic Center for Functional Medicine, is grain-free, antioxidant-rich, and has a secret ingredient that lessens the calorie load: coconut milk.

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6 Large (pasture-raised eggs)
1 1/2 cups Light (unsweetened coconut milk)
3 tbsp Lemon juice
1 1/2 tbsp Raw honey (optional)
1 tbsp Vanilla extract
3/4 cup Cassava flour
3/4 tsp Baking powder
pinch Of sea salt
1 1/2 tbsp Grated lemon zest (plus more for garnish)
6 tsp Coconut oil
1 1/4 cups Fresh blueberries
Maple syrup (optional)
1/4 cup Coconut Flour (plus additional 2 tbsp)

In a large bowl, whisk together the eggs, coconut milk, lemon juice, honey (if using), and vanilla until well combined.

Mix in the cassava flour, baking powder, and sea salt. Use a sieve to sift in the coconut flour and stir well.

Fold in the lemon zest and let the batter rest for 3 minutes.

Heat 1 teaspoon coconut oil in a large skillet over medium heat. When pan is hot and the oil is melted, add two portions of batter (1/4 cup each) to the pan and immediately sprinkle a small handful of blueberries on top of each.

Cook for 3 minutes, then flip the pancakes and cook for another 3 to 4 minutes, until golden brown. Use a spatula to transfer pancakes to plate and cover with foil to keep warm.

Repeat with the remaining batter and oil as needed to make 12 pancakes. To serve, top the pancakes with the remaining blueberries, additional lemon zest, and a little drizzle of maple syrup if desired.