By Mikaela Nelson from @fluentinveg and https://www.fluentinveg.com/
Another beautiful brunch idea from Mikaela, an energy-dense treat made with excellent wholefood ingredients and of course our yummy 100% certified organic blueberries!
Recipe (makes 6-7 small pancakes)
Ingredients
¾ cup oat flour
¼ cup blanched almond flour
2 tbsp coconut sugar
½ tsp lemon juice
½ tsp apple cider vinegar
½ cup of soy milk
½ tsp baking powder
1 free-range egg
1 cup oob frozen blueberries
Butter or margarine for frying
Instructions
Put dry ingredients into a medium-size bowl
Add wet ingredients to dry ingredients, stir through well, and set aside for 15 minutes for the mixture to thicken up.
In a frypan on medium heat, melt ½ tsp margarine.
Scoop ¼ cup of mixture into the frypan, cook for 1-2 minutes or until mixture forms bubbles on top, flip the pancake and cook for a further 30 seconds.
Serve with extra blueberries, chocolate spread, and hemp seeds, or whatever you have on hand.
