These incredibly fluffy, golden-brown (and gluten-free!) pancakes get their sweetness from just a touch of honey (agave or a few drops of stevia would work well too) and antioxidant-rich blueberries. The basic batter lends itself well to improvisation though. I’ve also made these with fresh strawberries, toasted almonds and even dark chocolate chips.

Note: The key to making these pancakes puff is to make sure to adequately beat the eggs before adding the rest of the ingredients. If you don’t have an electric beater, whisk vigorously by hand for 2 minutes.

• ingredients
• 4 eggs $1.50 for 12
• 1 cup milk (I’ve also used coconut milk with good, more coconut-y results) $1.50 for a pint
• 2 tsp honey Pantry
• 1/2 cup coconut flour $5 for 16 oz.
• 1 tsp. baking powder Pantry
• 1/2 tsp salt Pantry
• 1 cup frozen blueberries (fresh work too but are more expensive) $2.50 for 10 oz.
• butter for frying $1.50 for a stick

Total Cost of Ingredients: $12

Directions

Beat eggs until fluffy (an electric mixer works well for this). Whisk in milk and honey until well-incorporated.

In a separate bowl, combine coconut flour, baking powder and salt. Pour in liquid ingredients and stir just until combined.

Heat a griddle or large frying pan (i find cast iron works best) and melt enough butter to coat over medium heat.

Working in batches, pour batter in 1/8-cup increments (I scraped my batter into a large spouted measuring cup, poured directly into the pan and found it worked well) into the hot buttered pan. Top each batter mound with 8 or 9 blueberries, evenly spaced. Cook until pancakes are brown on the bottom and the edges begin to dry out (2-3 minutes—these take a bit longer to cook than regular pancakes). Gently flip and cook until the other side is golden-brown.

Serve hot with butter, syrup, honey, jam or on their own.

Serves 2-3.