Ingredients:
2 Eggs
½ cup Unsweetened Almond Milk
1 tbsp Lemon Juice (1/4 Squeezed fresh lemon juice)
2 tbsp Avocado Oil (can sub liquid coconut)
½ cup Whole Wheat Flour (can sub GF all purpose or Oat)
½ tsp Baking Powder
½ tsp Cinnamon
1 tbsp Coconut Sugar (can omit)
½ cup Blueberries
maple syrup, lemon wedge and more blueberries for toppings
Directions:
1
Whisk eggs in a mixing bowl. Add avocado oil, lemon juice, lemon zest and almond milk and whisk together.
2
Add in baking powder, cinnamon, coconut sugar and flour to the mix. Combine well until batter is formed. Add in blueberries.
3
Heat up additional avocado oil (1-2 tbsp) on a pan. You can also use grass fed butter or ghee. When hot, pour batter in your desired size circles on the pan. Flip when sides brown and middle bubbles. Cook on the second side for half the time.
4
Serve hot with lots of toppings!
Ingredients
2 Eggs
½ cup Unsweetened Almond Milk
1 tbsp Lemon Juice (1/4 Squeezed fresh lemon juice)
2 tbsp Avocado Oil (can sub liquid coconut)
½ cup Whole Wheat Flour (can sub GF all purpose or Oat)
½ tsp Baking Powder
½ tsp Cinnamon
1 tbsp Coconut Sugar (can omit)
½ cup Blueberries
maple syrup, lemon wedge and more blueberries for toppings