| 14 | 20 | 202 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 8 |
| 2 tsp | Baking powder, gluten-free |
| 1 1/2 cup | Water |
| 1/4 tsp | Sea Salt |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 2 tbsp | Truvia, calorie-free sweetener |
| 1/4 cup | Flaxseed meal (ground) |
| 2 medium | Egg (beaten) |
| 1/2 tsp | Coconut oil |
| 1/2 cup | Oat flour |
| 1 cup | Blueberries |
| 1 medium | Banana (s) (sliced, for topping, optional) |
| 1/4 tsp | Baking soda |
| 1/4 cup | Apple sauce, unsweetened |
| 2 scoop | Protein Powder, Vega Sport, vanilla |
In a large bowl, whisk together dry ingredients.
In a medium bowl, whisk together all wet ingredients, except for the blueberries.
Pour the wet ingredients into the bowl of dry and mix together. Gently fold in blueberries.
Heat a lightly greased large cast iron or non-stick pan at a medium heat.
Use a 1/4 cup measure to pour pancake batter into the pan. Depending on the size of your pan, you can fit 2-4 pancakes at a time.
When bubbles form throughout the pancake, and the edges are slightly dry, flip the pancake over to brown the other side (approximately 2-3 minutes per side).
Serve with sliced banana, maple syrup and enjoy!
| Fruit | 0.4 |
| Grain | 0.4 |
| Meat Alternative | 0.5 |
