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Oven baked blueberry pancakes Recipe

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This recipe for Oven baked blueberry pancakes, by , is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberlee Spicer


1 C white rice flour
⅓ C dried shredded coconut
1 tsp baking powder
tsp baking soda
Pinch of salt
1 C light coconut milk
3 flax eggs (3 Tbsp ground flax seeds + 9 Tbsp water)
cup maple syrup
1 Tbsp lime juice or apple cider vinegar
1 C fresh blueberries

1. Make the flax eggs by mixing 3 Tbsp ground flax seeds with 9 Tbsp water, set aside for 5-10 minutes
2. In a small bowl, combine coconut milk, maple syrup, and lime juice, set aside
3. Put the dried shredded coconut into a food processor or coffee grinder and blend for a couple of seconds
4. Combine all dry ingredients in a bowl and stir with a whisk
5. Add the flax eggs and the coconut milk to the bowl with the dry ingredients and whisk everything together until just combined
6. Pour this mixture into a lined sheet pan
7. Top with blueberries
8. Bake in the oven at 375F for 20-25 minutes
9. Let cool for 5 minutes, carefully remove from the pan and cut into slices
10. Enjoy with maple syrup or any other sweetener




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