Gluten-free almond blueberry pancakes

By Sari Huhtala

Stop the morning brain drain that follows a breakfast made with wheat, and start your day with these yummy pancakes made with wholesome goodness. They supply you with a fabulous source of protein, fibre, healthy fats and essential nutrients, and promote satiety so you can make it through the morning without getting hangry.

Blueberry pancakes (Makes 2 servings)

• 1/2 cup almond flour  
• 2 Tbsp ground flax meal
• 1 tbsp each of baking powder, buckwheat flour  
• ¼ cup of milk (almond/rice/cashew)
• ¼ cup of melted coconut oil  
• 1 egg
• ½ cup blueberries
• Coconut oil for frying

Combine dry ingredients and slowly stir in milk, egg and coconut oil. Fold blueberries into batter. Heat a large skillet over medium to low heat, and add about a tablespoon of coconut oil to pan. Ladle batter into pan in a five-inch round. Cook until bubbles form and the bottom begins to brown, then flip pancake and cook till brown. Repeat until batter is cooked.