I don’t usually eat breakfast, but once in a while (if it’s OK for me to have no energy for the rest of the day😛), I’ll make an epic brunch 🥞
This long weekend Monday it happened to be pancakes, eggs and bacon.
Of course, you won’t catch me making standard pancakes ever— they’ll always have a healthier twist.
These easy #paleo wild blueberry pancakes are #glutenfree , #dairyfree and crazy delicious.
Here ya go!
•1/4 C unsweetened applesauce OR canned pumpkin (I used canned pumpkin because I didn’t have applesauce – hence why they’re tinted orange)
•1/2 tsp real vanilla
•1/2 C almond flour
•1/2 C arrowroot flour
•1 tsp baking powder
•1/3 C wild blueberries
1. Whisk together eggs, applesauce/pumpkin and vanilla in a bowl. Then add in remaining ingredients and whisk together until combined.
2. Preheat your preferred pancake pan with some oil— I used cast iron with bacon grease 😏but you can use butter or avocado oil also.
3. Once hot, drop in 1/4 cup batter and spoon in your blueberries to each pancake.
4. Continue to cook your pancakes, flipping once, until golden brown on each side.
I topped these with grassfed butter, more wild blueberries and quick-candied pecans (pecans chopped and lightly toasted in the pan with bacon grease, a splash maple syrup and a pinch salt). Let me know if you try these!
#paleopancakes #treatfood #brunchathome #grainfree #dairyfree #exceptbutter #wildblueberry #nomnomnom #soyummy #🥞