- 1 ½ cups fine ground blanched almond flour
- ½ tsp baking soda
- ¼-½ tsp salt
- ½ tsp cinnamon 3 Large eggs
- 4-5 Tbsp Unsweetened, vanilla Almond milk 2 Tbsp Grade B Maple Syrup
- 1 tsp vanilla
- ½ cup fresh blueberries Coconut oil for frying
In a medium bowl mix together the almond flour, baking soda, salt, and cinnamon. In a separate bowl blend together the eggs, almond milk, Grade B maple syrup and vanilla.
Add the liquid ingredients to the dry and mix well. Gently fold in blueberries. Let rest for a few minutes. Pre-heat your pan over medium heat with coconut oil. Make sure the pan does not get too hot, you do not want to over heat the oil and burn your pancakes.
Add ¼ cup of batter to pan for each pancake. If you have trouble flipping the pancakes, try making them silver dollar sized.
Fry the pancake until it starts to bubble and the edges just start to form (and dry a bit.) If they start cooking too quickly (burning before it’s time to flip), turn down the heat. Every stovetop is different. Continue to cook until the pancake firms up.