Grain Free Blueberry Pancakes
1/2 cup almond flour
2 T organic coconut flour
1/2 tsp baking soda
dash of pink Himalayan salt
dash of cinnamon
2 organic eggs
1/4 cup unsweetened vanilla almond milk
1 tsp vanilla extract
1/2 cup blueberries
Combine all dry ingredients in a bowl. Blend eggs, vanilla and almond milk well. Combine wet and dry ingredients and fold in blueberries.
Spoon small amounts of mixture onto a hot, cast iron skillet coated with a small amount of coconut oil.
Cook on one side and flip pancakes when small bubbles begin to appear in the center.
Serve with 100% pure maple syrup.