So, I was on vacation last week. An internet free vacation! I think everyone needs to totally unplug every once in awhile. It was amazing.
I went to upstate New York to a little island on Trout Lake. Trout Lake is a small lake situated near the Adirondack Mountains. This little private island has been in my family for over 60 years. It’s such a wonderful, gorgeous place filled with many fond memories as I’ve been going there every year since I was a baby.
If you are an outdoors-y person, this lake vacation is right up your alley: kayaking, swimming, hiking, fishing, rock climbing, boating and just plain relaxing and unwinding. Perfection.
I didn’t really cook anything worth bragging about while I was on vacation. I just took my crockpot and made really simple meals because I wanted to enjoy the outdoors as much as I could.
But while exploring the island, I discovered a boatload of wild blueberry bushes.
I picked bowlful upon bowlful of these wild blueberries.
And then, I made these grain-free blueberry pancakes. It was the perfect vacation breakfast and they were so dang good.
I’m willing to bet no one would even know they were grain-free if you didn’t tell them 😉
I even bought some Trout Lake, New York pure maple syrup from a lady who lives on the lake year-round and makes her own maple syrup.
Seriously, how cute are her containers for her maple syrup?! Totally love.
My husband requested these pancakes again as soon as we got back home, so I knew they were a winner. Since these are so loved around here, I wanted to share my simple blueberry pancake recipe with you and I hope you enjoy it as much as we do 🙂
- 4 eggs
- 1 cup of milk (I use THIS coconut milk, but any milk will work)
- 2 rounded tablespoons of pure raw honey or maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- pinch of cinnamon
- 1 cup of blueberries
- coconut oil (or butter) for frying
- pure maple syrup for drizzling over pancakes
- Whisk the eggs with the milk, honey and vanilla.
- Add the coconut flour, baking soda and salt to the liquid mixture.
- Stir until well combined.
- Gently fold in the blueberries.
- Let the pancake mixture sit for 2-3 minutes or until it reaches a normal pancake batter consistency.
- Pour the batter onto a well greased (with coconut oil or butter) griddle over medium low heat in the shape and size of desired pancake.
- Once the pancakes have tiny bubbles all over, it's time to flip.
- Continue cooking for about a minute longer until both sides are golden brown.
- Serve with pure maple syrup.