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5 minutes
20 minutes
25 minutes
- 1 cup Blue Diamond Almond Flour
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 0.5 cup Almond Breeze Unsweetened Vanilla almondmilk
- 2 tablespoons vegetable oil
- 0.5 cup fresh blueberries, or more to taste
- Preheat the griddle to 350 degrees F or heat a frying pan over medium heat until a drop of water sizzles in the pan.
- Combine almond flour, sugar, salt, baking powder, and baking soda in a bowl. Mix in egg, lemon juice, almond milk, and oil until smooth (some lumps are okay).
- Gently incorporate the desired quantity of blueberries.
- Prepare and cook pancakes promptly on a greased griddle or pan, flipping halfway through. Serve the warm pancakes with delicious syrup.
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