Banana Blueberry Pancakes

Ingredients

• 4  eggs whole (or 8 egg yolks if you have a Hystamine or egg white intolerance)
• 0.5 cup water 
• 0.3 cup coconut oil (melt solid coconut oil in small sauce pan if needed)
• 0.3 cup coconut flour sifted
• 1 teaspoon cream of tartar 
• 0.5 teaspoon ground cinnamon 
• 4  bananas mashed (or 3 plantains)
• 1 cup blueberries frozen organic

Equipment

• frying pan
• ladle
• whisk
• spatula

Directions

1. Beat eggs for 1 minute.
2. Add water, oil and flour.
3. Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand.
4. Add baking powder, cinnamon and mashed bananas.
5. Whisk. Gently fold in blueberries with spatula.
6. Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved.
7. Drizzle with maple syrup.