Fluffy Blueberry Pancakes

Fluffy Blueberry Pancakes

Ingredients:

1 cup organic whole wheat flour

Two tablespoons of organic coconut sugar

One teaspoon of aluminum-free baking powder

1/2 teaspoon baking soda

1/4 teaspoon Himalayan pink salt

1 cup organic almond milk

One organic free-range egg

Two tablespoons of organic coconut oil, melted

One teaspoon of pure organic vanilla extract

1 cup fresh organic blueberries

Instructions:

In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, baking powder, baking soda, and Himalayan pink salt.

In a separate bowl, whisk together the almond milk, free-range egg, melted coconut oil, and vanilla extract.

Add the liquid components to the dry ingredients, mixing only until they are just blended. Remember to avoid overmixing; a few lumps are perfectly fine.

Gently fold in the organic blueberries.

Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles appear on the surface, then flip and cook for another minute or until golden brown.

Serve the pancakes warm with organic maple syrup and additional blueberries, if desired. Enjoy this healthy, organic version of a classic breakfast favorite!
Fluffy Blueberry Pancakes