Ingredients
2 flax eggs 2 tablespoons flaxseed meal + 4 tablespoons water OR 1 EGG
1 cup quinoa flour I like to toast mine
½ cup almond flour
2 tablespoons RICE FLOUR
2 teaspoons coconut flour
1 teaspoons baking powder
½ teaspoon of sea salt
1.5 cup milk
3 tablespoons oil
2 tablespoon maple syrup
1 cup blueberries fresh or frozen, but frozen will turn them bluer!
Instructions
Preheat a griddle over medium heat.
Whisk together the flax and water and set aside to gel.
In a large mixing bowl, whisk together the flours, baking powder, and salt.
Beat together the flax eggs, milk, oil, and syrup then pour into the dry and mix until a smooth batter forms. Fold in the blueberries.
Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
Serve warm with fresh berries (or fruit of choice) and pure maple syrup.
