JAPENESE STYLE PANCAKES WITH BLUEBERRY SAUCE ENJOY DAN:

       JAPANESE STYLE PANCAKES WITH BLUEBERRY SAUCE by CHEF DAN:

Serves 4

JAPANESE STLE PANCAKES:

2 eggs

3/4-cup almond milk

3 tablespoon sugar + 1 teaspoon

1/2-teaspoon vanilla

1/4-teaspoon salt

1-1/2-cup coconut flour

1 teaspoon baking powder

1/4-teaspoon baking soda

DIRECTIONS:

1.   In a bowl add the eggs and whisk quickly.

2.   Then add the milk and vanilla, then add the sugar and whisk.

3.   Then add the flour, baking powder and baking soda whisk to incorporate well.

4.   Let batter sit for 15 minutes.

5.   Heat a skillet over medium-low heat and using a pastry brush.

6.   Brush the inside of a ring mold with oil.

7.   Add remining oil to the skillet, place ring in center of the skillet.

8.   Let heat up for a few minutes and then pour batter into the mold until it is half full.

9.   Cook the pancake for four minutes or until bubbles start to form on top

10  Use a spatula to carefully flip the pancake and mold over and cook 3 more minutes or until golden brown.

11  Serve with blueberry sauce or pure maple syrup

BLUBERRY SAUCE:

1 cup fresh blueberries

2 teaspoons corn starch

2 tablespoon brown sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

DIRECTIONS:

1.   Combine all ingredients in a skillet.

2.   Let blueberries cook down until they burst, and sauce has thickened.

3.   Transfer to glass bowl and set aside.

ENJOY DAN:                                                         BE STRONG KEEP FAITH!!