Blueberry Pancakes

Gluten-Free/Grain-Free Blueberry Pancakes Wet Ingredient list: 2 eggs 1/4 cup purified water (if desired, use sparkling water for increased fluffyness) 2 tbsp. coconut oil 1 tbsp. local honey 1-2 tsp. vanilla Dry Ingredient list: 1/4 tsp. salt 1 cup almond meal/flour (available at Trader Joe's) Cinnamon to taste (optional) Other Ingredients: 1 cup or more of blueberries small amount of oil to coat skillet/griddle


Combine all wet ingredients Gently add dry ingredients Fold in blueberries Preheat skillet or griddle (I use a cast-iron griddle) Lightly coat with coconut or grapeseed Griddle is ready when drops of water dance across griddle Ladle onto griddle to desired size Cook until edges are brown and bubbles begin to pop Flip carefully with flexible spatula Serving Suggestion: real maple syrup, local honey, goat yogurt, or a fresh berry compote

#recipe #GF


© 2020 Carole Joy Seid. Barnabas Books.