Paleo Pancakes

Ingredients

•3/4 cup of paleo flour

•4 1/2 teaspoons of coconut sugar

•1 1/2 teaspoons of baking powder

•Freshly grated nutmeg

•1 large egg at room temperature

•3/4 cup of coconut milk or buttermilk at room temperature

•1 tablespoon of mascarpone cheese

•1/4 teaspoon of vanilla extract

•2 teaspoons of unsalted butter

•Lemon zest

•A squeeze of fresh lemon

•Wild blueberries to put in your batter and for garnish

•Strawberries for garnish

Mix dry ingredients and wet ingredients separate. Separate your egg yolk from your egg white and whip up your egg white to a stiff peak for lighter and fluffier results. Mix your wet ingredients into your dry ingredients and if you separated your egg white fold it in at this point. I like to place my blueberries on my batter when it’s on the skillet, this way I distribute them evenly and don’t alter my batter.

Coconut Cream

•1 Cup of cold coconut cream leave in fridge overnight or place in your freezer for about an hour.

•1/2 teaspoon of vanilla extract

•1 tablespoon of mascarpone

•1/2 teaspoon of monk fruit

•Lemon zest

•A squeeze of lemon

Mascarpone substitutes

•Mix Organic cream cheese and organic heavy whipping cream.

Or

•Mix Dairy free cream cheese and coconut cream.

This can be whipped at the time of serving until you have a nice thick and creamy texture. This must be served immediately as it will deflate and break if it sits.

Heat up some maple syrup with blueberries to drizzle over the pancakes. And finish with fresh or thawed out blueberries and fresh strawberries and a dollop of the coconut cream.