(Makes 2 servings)
• 1/2 cup almond flour
• 2 Tbsp ground flax meal
• 1 Tbsp each of baking powder, Buckwheat flour and Agave nectar
• ¼ cup of milk (almond/rice/cow) and ¼ cup of coconut oil
• 1 egg,
• ½ cup blueberries
Combine dry ingredients and slowly stir in milk, egg, oil. Heat a large skillet over medium heat, add oil to pan. fold blueberries into batter. Ladle batter into pan 5-6inch round until bubbles form and the bottom starts to brown, flip pancake and cook till brown. Repeat process till all the batter is cooked.