|15 min||10 min||1|
|1/4 cup||Arrowroot flour|
|2 tbsp||Flaxseed meal (ground)|
|2 tbsp||Greek yogurt, plain, 5% M.F., Liberte|
|2 tbsp||Almond flour/meal, Bob's Red Mill|
|1/2 tsp||Baking powder|
|1 pinch||Sea salt|
|1 medium egg||Egg ((or egg substitute))|
|1 tbsp||Coconut oil|
|1 tbsp||Maple syrup, pure|
|1/4 cup||Water, filtered|
Mix dry ingredients together in one bowl including arrowroot flour, ground flax seeds, almond flour, baking powder, salt and cinnamon.
Mix wet ingredients in a second bowl including yogurt, egg, maple syrup, water.
Combine together and then stir in handful of blueberries
Heat a pan to high heat, melt the coconut oil in the pan
Reduce heat to low/medium
Spoon small dollops of batter in the pan
When you see it bubbling on the top, flip the pancake. These pancakes will take longer than normal pancakes to cook. Do not turn the heat up to high or you will burn them.