Lemon Blueberry Pancakes

 
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Ingredients:

  • ½ cup almond flour

  • ½ cup millet flour

  • 1 TB monk fruit sweetener

  • 1 t baking soda

  • ¼ t salt

  • ¼ t cinnamon

  • ½ cup goats milk

  • 1 T lemon juice

  • Zest from 1 lemon

  • 1 pasture raised egg

  • ½ t vanilla

  • ½ cup fresh, or frozen organic blueberries

Directions:

  1. Mix all dry ingredients in a bowl

  2. In a small bowl, whisk together the milk and lemon juice

  3. Then, add the lemon zest, egg and vanilla and whisk together

  4. Combine wet ingredients with dry, and mix well

  5. Fold in blueberries

  6. Warm an electric griddle to medium heat

  7. Lightly grease with compliant butter, or ghee

  8. Add a ¼ cup of mix to the warm griddle

  9. Cook until bubble form on the outside of the pancake, flip and continue cooking for an additional minute

  10. Drizzle with honey, and serve