Blueberry Pancakes
This is an easy recipe that is sure to please at any breakfast or brunch.
Blueberry Pancakes
- 1 flax egg (or egg)
- 1 c. brown rice flour
- 1 tsp baking powder
- 1/3 c. almond milk
- ¾ c fresh blueberries
- 1 tsp coconut oil
In a large bowl, add flax egg (or egg). Add flour, baking powder, almond milk, and blueberries and mix until well blended into a batter. In a frying pan on medium heat, coat pan with coconut oil. Pour batter in rounds, about 1/3 cup of mixture for each small pancake. As soon as they start to bubble, reduce heat, and flip to cook the other side until golden brown. Makes 2 – 4 servings.
Dr. Nicole Shortt, ND
Dr Nicole Shortt, BSc, ND is a Naturopathic Physician who is passionate about naturopathic medicine and the choices it gives people in health care.
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