Nutritious, delicious, and quick to make for breakfast, or snack. Healthy pancakes for those who suffer from cardiovascular disease.
Blueberry Pancake – Gluten-Free, Dairy-Free, Grain-Free, Paleo, Vegan, Vegetarian
Category
Breakfast / Snacks / Pancakes
Servings
Makes 6 - 8
Cook Time
6 minutes
Author:
Marsha Hebert
Nutritious, delicious, and quick to make for breakfast, or snack. Healthy pancakes for those who suffer from cardiovascular disease.
Ingredients
2/3 cup (110 grams) cassava flour
1/2 cup (60 grams) almond flour
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1 gram) salt
1-1/4 cup ( 300 grams) almond milk
2 tablespoons (35 grams) maple syrup
1 tablespoon (15 grams) vegan butter, melted
1/2 cup (70 grams) blueberries, fresh or frozen
Directions
In a medium bowl, whisk together cassava flour, almond flour, baking powder, salt. Set aside.
In a large bowl, whisk the almond milk, maple syrup, and butter. Add the dry mixture, gently stir just until moistened.
Grease griddle or nonstick skillet and heat over medium heat. Pour about 1/4 cup batter for each pancake. Scatter a few blueberries over each pancake. Cook for about 3 minutes, or until edges are golden and small bubbles start to form on top. Flip the pancakes and cook 2 to 3 minutes, or until browned and cook through. Serve with your favourite topping and enjoy!