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Coconut Corn Flour Pancakes With Blueberry Sauce – Gluten Free

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Marla Meridith
Related tags
brunch dessert gluten free vegetarian memorial day
Nutrition per serving    (USDA % daily values)
CAL
359
FAT
42%
CHOL
57%
SOD
25%

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Ingredients for 4 servings

2 cup fresh or frozen Blueberries

a few drops of Lemon Juice

Vanilla Stevia drops to taste

1/3 cup Coconut Flour

1 cup whole grain Corn Flour

1/3 cup ground Flaxseed Meal

0 pinch Salt

1 tsp baking powder

2 x Eggs

1 1/2 cup Milk

Butter for skillet

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