Almond Blueberry Pancakes

INGREDIENTS:

• 130g Almond flour
• 2 Eggs
• 50ml Almond milk
• 1 Tsp Baking powder
• 1 Tsp Vanilla extract
• 2 Tbsp Coconut oil

TOPPINGS:

• Greek yogurt
• Honey/Maple syrup
• Blueberries

METHOD:

1. In a mixing bowl, stir together eggs, almond milk, coconut oil and vanilla extract until combined.
2. In a separate bowl mix together all dry ingredients.
3. Fold the dry ingredients into wet and mix until just combined.
4. On a non-stick pan, heat up 1 tbsp of coconut oil. Place 1 tablespoon of the batter on the pan and let cook for 2 minutes until bubbles start to appear on top.
5. Flip the pancakes and cook for another 1-2 minutes. Repeat the remaining batter.
6. Top with blueberries, Greek yoghurt and honey and serve.

TIP:

• Add the Blueberries directly into the batter mix for a more colourful and fruit flavoured pancake.