Blueberry-Lemon-Almond Pancakes

Blueberry-Lemon-Almond Pancakes

Ingredients:
½ cup unsweetened almond milk
1 large egg
2 teaspoons honey
½ teaspoon lemon extract
⅔ cup almond flour
5 tablespoons flax meal
1 teaspoon gluten-free baking powder
⅛ teaspoon sea salt
⅓ cup + ¼ cup blueberries
1 teaspoon vegetable oil
2 tablespoons maple syrup

Directions:
In a small bowl, whisk together the almond milk, egg, honey, and lemon extract.
In a large bowl, mix together the almond flour, flax meal, baking powder, and salt. Stir the milk
mixture into the flour mixture. Do not overmix. Let the batter rest for 5 minutes. Gently fold in ⅓ cup
of the blueberries.
In a large skillet or griddle over medium heat, heat the oil. Ladle the batter into the skillet using a ¼-
cup measure. Cook for 6 minutes, turning once, or until golden brown. Reduce the heat if the pancakes
are cooking too quickly. Drizzle with the maple syrup and garnish with the remaining ¼ cup
blueberries.
Makes 2 servings
Apple-Oat Bread
Apples and nuts taste great together, and in this easy-to-make bread, the pairing is
outstanding. Oat flour and almond flour give the bread a light texture and even better flavor. A
slice of this bread is perfect for breakfast or a snack.
TOTAL TIME: 1½ HOURS