Happy 4th of July!
With 7 pounds of blueberries in the refrigerator, it wasn't a question that I would make something for breakfast using blueberries. Once I had the idea of pancakes, I knew I had to add something red. Otherwise, I might as well be un-American. I remembered I had a few strawberries in the freezer, and it just went from there...
Blueberry Pancakes with Strawberry Sauce
1 banana - either over ripe or thawed from the freezer
1 tbsp. coconut flour
1/2 tsp. vanilla extract
1/8 tsp. lemon juice, optional
coconut oil for frying
3 frozen strawberries, completely thawed with juice (overnight)
1 tsp. honey
Pancakes: Combine banana, eggs, coconut flour, vanilla extract and lemon juice with a whisk. Heat coconut oil in a frying pan until water sizzles upon contact. Pour about 1/4 cup of batter into the frying pan. Once the batter starts to cook, and the bottom looks like it's becoming solid, place blueberries around the pancake. Cook until bottom is golden brown. Flip. Cook until done. Repeat with remaining batter.
Strawberry Sauce: Pour strawberries and all juice into a sauce pan. Smash and separate with a fork. Add honey and simmer on Medium heat until pancakes are done, stirring occasionally.
Optional toppings: Chopped Macadamia nuts, Shredded Coconut, Toasted Coconut, Coconut Whipped Cream (Recipe Book)