QUICK TIP
Use frozen blueberries if fresh blueberries aren’t in season.Equipment Needed
Measuring cups and spoons, bowl, whisk, large non-stick pan and a lifter
Instructions
In a bowl, combine the almond flour, coconut flour, baking powder, egg, vanilla extract, chia seeds and melted coconut oil.
Whisk to combine.
Preheat a non-stick pan over medium heat.
Once hot, spray liberally with coconut oil spray and add the pancake batter (making 5 small pancakes).
Press in 3 to 5 blueberries per pancake and flip.
Continue to cook on the other side for 1 to 2 minutes, or until the pancakes are golden brown.
Remove the pancakes from the pan with a lifter.
Top with blueberries and a drizzle of maple syrup.
