Name: Blueberry Almond Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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)

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

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

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

Find it online: https://keeptucsoneatin.com/blueberry-almond-pancakes/