Extra Fluffy Coconut Flour Blueberry Pancakes

I made these pancakes for breakfast the other day they turned out great but of course  I forgot to take a photo. Guess I will have to make them again.

Yield: 8-10 large fluffy pancakes.

Ingredients

• 5 large eggs
• 3/4 cup of milk + 2 Tbsp (dairy or nondairy- any variety)
• 1/4 cup oil or melted butter (dairy or nondairy)
• 1/4 - 1/2 cup granulated sugar to taste (any variety. For Sugar Free use Xylitol or Erithritol)
• 1/8 tsp. Salt
• 1/2 packed cup coconut flour
• 1/2 packed cup of Starch (potato starch or tapioca starch or a mix of the two)
• 1 tsp Vanilla Extract 
• 1 Tbsp Baking Powder
• 1 cup (or more) of Fresh or Frozen Blueberries.

Instructions

1. Pour the eggs, milk and oil into a blender and process on high until light and fluffy. Add in the remaining ingredients except for the baking powder and blueberries and process until smooth. Add the baking powder and process one last time.
2. Stir in the blueberries. (Or you can just plop a few into each pancake as you make them).
3. Lightly oil a nonstick frying pan. Pour the batter in and gently tap the pan so the batter spreads. Cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side.
4. Re-oil the pan with each new batch. Be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which would prevent you from getting a good clean flip.

Notes

Feel free to leave out the blueberries and add a little extra vanilla extract if you would like plain pancakes. Any other berry, fruit or chocolate chips can also be used.