- 1/3 cup coconut flour
- 4 eggs
- 1 1/2 cup almond meal flour
- 2 teaspoon baking powder
- 2 ripe bananas
- 1/2 cup low fat milk
- 1 cup fresh blueberries
- 1/4 cup coconut oil
- 1 cup reduced fat Greek yogurt
- Honey to drizzle
| - Using a food processor, blend the coconut flour, eggs, almond meal, baking powder and banana and milk until smooth. Empty mix into a bowl and add in the blueberries
- Heat a teaspoon at a time of the coconut oil in a non-stick fry pan. Measure out 1/4 cups of the batter into the pan. Cook on low to medium heat
- Cook 2 minutes on each side
- Serve little stacks of pancakes with a good spoonful of yogurt and a drizzle of honey
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