Ingredients
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1 cup (100g) whole almond meal
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¼ cup (30g) coconut flour
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½ cup (125ml) milk of choice (we used almond milk)
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3 large eggs
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2 tsp Queen Finest Madagascar Pure Vanilla Extract
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2 tsp baking powder (gluten free)
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Oil or butter, to grease
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Queen Sugar Free Maple Flavoured Syrup, to serve
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Fresh blueberries, to serve
Method
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1
In a medium bowl whisk together almond flour, coconut flour, eggs, almond milk, vanilla extract, baking powder.
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2
Spoon 1/4 cup of batter onto greased non-stick pan over a low-medium heat. Pancake will be ready to flip once bubble appear and do not close in on themselves.
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3
Top with blueberries and a drizzle of Sugar Free Blueberry Maple Flavoured Syrup to serve.
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