Almond pancakes with blueberries
- 1 cup ground almonds (also called almond meal/almond flour)
- 2 eggs (organic and free range preferably)
- 1/4 cup water
- 2 Teaspoons of coconut butter we used Lucy bees (http://www.lucybee.co )
- 2 cups of blueberries (fresh or frozen will work)
- vanilla essence
Mix almonds, eggs water and oil together to make a batter
Grease a frying pan with coconut butter get the pan really hot, then turn the heat down to medium
It should take a few minutes or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Put Blueberries into a saucepan with enough water to cover them, add cinnamon and vanilla essence and poach for about 5 minutes until most of the water has evaporated and the blueberries are soft.