Delicious Blueberry Pancakes (Gluten-free, Dairy-free)

Ready in 25 minutes

Servings  15-20 pancakes

Ingredients

• 1 c almond flour
• 1 c Bob’s Red Mill gluten-free 1-to-1 baking flour
• 4 T brown sugar
• 6 t baking powder
• ½  t Himalayan salt
• 2 large eggs
• 1¾ cups almond milk
• 4 T coconut butter, softened
• 2 t vanilla extract
• ¾ c blueberries, fresh or frozen
• 4 T coconut oil 
• dried blueberries, powdered sugar, and maple syrup,  to garnish 

Preparation

1. In a large mixing bowl, combine the dry ingredients: flours, sugar, baking powder and salt. Mix well. 
2. In a large measuring cup, add the wet Ingredients: eggs, almond milk, coconut butter and vanilla extract. Stir gently. 
3. Add the wet ingredients to the dry ingredients and gently fold them together until well combined. This technique will affect the texture of the pancake. Expect the mixture to be slightly lumpy and thick.
4. Set the batter aside to rest and  heat the griddle or pan over medium-low heat.. Add a tablespoon of coconut oil to the heated surface. 
5. Gently stir the batter to release remaining lumps.
6. Pour about 3 teaspoons  of batter per pancake onto the pan. Cook until bubbles appear on the surface and the edges are set. Then flip and cook until golden brown.  Repeat with remaining batter. 
7. Serve pancakes with powdered sugar, dried blueberries and maple syrup.