Source: Meal Garden | Makes: 15 pancakes | Time: 20 min
What I changed
Used coconut milk
Used vanilla extract
Skipped lemon zest
2 cup almond flour (add more if batter is too thin)
1/4 cup tapioca starch
1/4 tsp baking soda
3/4 cup almond milk
1 tsp vanilla
1/3 cup hummus
2 tbsp lemon juice
1/4 cup maple syrup
1 cup #blueberries
2 tbsp coconut oil
Stir together the almond flour, tapioca starch, and baking soda in a mixing bowl (dry ingredients).
Whisk together the egg, hummus, almond milk, vanilla, pure maple syrup, and lemon juice in a mixing bowl (wet ingredients).
Pour the dry ingredients into the bowl with the wet and stir until combined. Allow batter to sit 5 minutes to thicken. Fold in the blueberries.
Heat 2 to 3 tablespoons of coconut oil to a non-stick skillet and heat to medium.
Measure out a scant 1/4 cup of pancake batter and pour onto the hot skillet. Cook until sides begin to firm up and many air bubbles rise to the top of the batter, about 2 to 3 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through.
Repeat for remaining batter. Serve with fresh blueberries and maple syrup.