| 11 | 40 | 159 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 15 |
| 2 cup | Almond flour/meal, Bob's Red Mill |
| 3/4 cup | Almond milk, vanilla, unsweetened, Silk |
| 1/4 tsp | Baking soda (gluten free) |
| 1 cup | Blueberries (or frozen) |
| 2 tbsp | Coconut oil |
| 2 large | Egg |
| 1/3 cup | Hummus |
| 2 tbsp | Lemon juice |
| 2 tbsp | Lemon peel (zest) |
| 1/4 cup | Maple syrup |
| 1/4 cup | Tapioca starch |
1. Stir together the almond flour, tapioca flour, and baking soda in a mixing bowl (dry ingredients).
2. Whisk together the eggs, hummus, almond milk, pure maple syrup, lemon zest and juice in a mixing bowl (wet ingredients).
3. Pour the dry ingredients into the bowl with the wet and stir until combined. Allow batter to sit 5 minutes to thicken. Fold in the blueberries.
4. Heat 2 to 3 tablespoons of coconut oil to a non-stick skillet (enough to generously coat the surface) and heat to medium.
5. Measure out a scant 1/4 cup of pancake batter and pour onto the hot skillet. Cook until sides begin to firm up and many air bubbles rise to the top of the batter, about 2 to 3 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through.
6. Repeat for remaining batter. Serve with fresh blueberries, butter, and pure maple syrup.
Almonds
are rich in vitamin E and a good source of protein!
| Fruit | 0.1 |
| Meat Alternative | 0.6 |
