Ingredients
1 Cup Gluten Free Flour
1 Tbs. Ground Flax Seed
3/4 Tsp. Baking Soda
1/2 Tsp. Cream of Tartar
1 Tbs. Honey Granules (Sugar Substitute)
1/2 Sea Salt
2 Tbs. Olive Oil
1 Egg
1/2 Tsp. Vanilla
1 Cup Coconut Milk
1 Tsp. Freshly Squeezed Lemon Juice
1 Cup Blueberries
Directions
Mix the flour, flaxseed, baking soda, cream of tartar, sugar, and salt together in a mixer. Add the oil, egg, vanilla, coconut milk, lemon juice and mix until blended. Add the blueberries and fold them into the batter.
Drop 2 spoonfuls of batter per pancake, depending how big you you want them, on the griddle. When the top looks almost dry, flip the pancake and cook until the other side is finished. Eat and enjoy!
Saturday, June 29, 2013
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