Blueberry Pancakes

September 2, 2012

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 

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© 2019 Carole Joy Seid. Barnabas Books.