Blueberry Almond Pancakes (Gluten-free, Dairy-free, Vegan*)

This a small recipe designed for making breakfast for one or two people. The recipe can easily be made vegan by using an egg substitute but it is gluten-free and dairy-free (and paleo approved).

Blueberry Almond Pancakes

*Gluten-Free

*Dairy-Free

*Vegan (if you use an egg substitute)

• Author: Jennifer Brown
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 pancakes 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

• 1 egg or egg substitute
• 1/2 cup almond milk (unsweetened)
• 1/2 teaspoon vanilla
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon lemon zest
• 1/3 cup blueberries
•  1 teaspoon coconut oil (melted)

Instructions

1. Whisk together the egg and the almond milk.
2. Gently stir in the rest of the ingredients.
3. In a lightly heated griddle or non-stick pan, fry in small 1/3 cup cakes over low to medium heat.
4. Allow the cake to become golden brown before turning over and cooking on the other side.
5. Serve with maple syrup.