Almond Blueberry Pancakes
Prep Time: 20 minutes
Cook Time: 10 minutes
Coconut oil - 2 tablespoons
1 ripe banana
3/4 cup Bob's Red Mill Almond Flour
1/4 cup Bob's Red Mill Coconut Flour
1/2 cup of frozen or fresh blueberries
1 teaspoon vanilla extract
1 teaspoon Himalayan pink salt
1 teaspoon ground cinnamon
Peel the banana and mash it with a fork.
Add the 3 eggs, vanilla extract and continue to mash.
Add the almond flour, coconut flour, cinnamon, and salt and mix well to form a batter.
Add 1 tablespoon of softened coconut oil to the batter and mix well.
Add blueberries to the batter and mix in.
Heat 1 tablespoon of coconut oil in a pan on medium heat
Spoon batter onto pan and form a pancake shape
Fry each side until golden brown and cooked through
Serve hot with nut butters, raw honey, or a small amount of high quality Grade B maple syrup to taste!