Instructions

1. In a large bowl, whisk the eggs, coconut flour, protein powder, coconut milk, and half of the coconut oil until combined.
   
   
2. To the same bowl, add in the baking soda and half of the maple syrup. Once the mixture is smooth, fold in half of the blueberries.
   
   
3. Heat a large skillet over medium heat and add the remaining coconut oil. Once the pan is hot, pour the batter into the skillet, making each pancake about 3 inches wide. Work in batches being sure not to overcrowd the skillet.
   
   
4. Cook on each side for roughly 3 to 4 minutes, or until small holes begin to appear on the surface of the pancake. Repeat until batter is finished.
   
   
5. Top the pancakes with the remaining blueberries and some crushed macadamia nuts and enjoy!
   
   
   

*Notes:

Freeze any leftover as soon as cooked. Can be stored

for up to two months and pop in the toaster to be re-heated and enjoyed.

Serving Size: One serving is roughly two - three pancakes.

Additional Toppings: Top with almond butter or coconut yoghurt