Wild Blueberry Almond Flour Pancakes
Ingredients:
(makes 5-6 pancakes)
2 eggs
1 tbsp coconut sugar
1 tbsp avocado oil
1/3 cup milk
1 tsp lemon juice
1/4 tsp vanilla extract
1 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
frozen wild blueberries
Recipe:
In a mixing bowl, whisk together the eggs, coconut sugar, oil, milk, lemon juice, and vanilla extract until well combined.
Mix in the almond flour, baking soda, and salt until you have a smooth batter.
Heat a griddle to medium heat—you want it to be pretty hot! These pancakes are best with a little bit of a crisp. Add a generous amount of butter to the pan. Once the butter is sizzling, pour in the batter, 1/4 cup at a time. Sprinkle with frozen wild blueberries.
Once the pancakes are bubbling (about 3 minutes), flip them using a spatula and cook on the other side for another 2-3 minutes.
Serve topped with more butter and maple syrup.