I was in the mood to make some more portable paleo pancakes today and these are SO DELICIOUS!
Ingredients (for 17 mini bit size pancakes):
2 tbl. + 2 tsp. agave
1/2 tbl. vanilla extract
2 tbl. canola oil
2 tbl. + 2 tsp. coconut flour, sifted
1/4 tsp. kosher or sea salt
1/4 tsp. baking powder
24oz frozen blackberries
3/4 cup organic coconut palm sugar
1 cup water
1/2 tsp. lemon juice
Preheat oven to 350°F. For the pancakes whisk together the wet ingredients, then whisk in the dry. Scoop 1 tbl. batter into each of 17 mini baking cups inside mini muffin pans. Bake the pancakes at 350°F for 12-15 minutes.
For the blackberry syrup, combine the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Mash berries and press mixture through a wire mesh strainer to remove seeds. This recipe makes ~12oz of syrup.