Blueberry Lemon Nutrient Dense Pancakes – GF & Dairy Free
Hey all, if you are ever craving a weekend treat, but don’t want something that is high in sugar and filled with empty calories, give my pancakes a try!
1 cup of GF flour – such as Bob’s Red Mill
3/4 cup of ground almonds
1/2 cup of ground flaxseeds
2 T sugar
2 tsp of baking soda
1 lemon grated zest
1 1/2 cups of plant based milk such as almond or coconut
2 T coconut oil melted
1 cup of fresh blueberries
Directions: Using a fork, mix dry ingredients in a separate bowl. Using a fork, mix wet ingredients in a separate bowl and then pour into main bowl with flour mixture. Smash banana and mix in. Add in blueberries and melted coconut oil. Mixture should be thick, but able to spread out on pancake griddle or large saute pan. Heat up griddle to about 350. Using a ladle, scoop out batter and pour onto hot griddle to form about a 4-5 inch pancake. Cook 2-3 minutes, or until golden brown on bottom and bubbles appear at the top. Flip and cook another 2-3 minutes. Serve with your favorite syrup, powdered sugar, or heated up berries! Slices of banana on top make a nice presentation!