Grain-Free Wild Blueberry Pancakes

A grain-free twist on the quintessential summer weekend breakfast. This recipe is low in sugar and high in protein from almond flour and hemp seeds, leaving you feeling light and energized —a rarity after a pancake meal. We love the addition of seasonal wild blueberries to add some natural sweetness and antioxidants, but feel free to swap out the blueberries in this recipe for your favourite summer fruit.

Prep time: 10 minutes

Cook time: 15 minutes

Makes 10 to 12 pancakes

Ingredients

• 2 eggs

• 1/2 cup almond milk

• 1 tablespoon ghee or coconut oil, melted

• 1 teaspoon vanilla extract

• 1 tablespoon pure maple syrup (optional)

• 1 1/4 cup almond flour

• 1 tablespoon arrowroot starch

• Pinch of salt

• 1/2 teaspoon baking soda

• 1/4 cup hemp seeds

• 1 cup wild blueberries

• Ghee, for frying and serving

Instructions

1. In a bowl, mix the eggs, almond milk, ghee, vanilla extract and maple syrup (if using) until combined.

2. In a separate bowl, mix the almond flour, arrowroot starch, salt and baking soda.

3. Add the almond flour mixture to the wet ingredients along with the hemp seeds and blueberries, and stir until combined.

4. Heat some ghee in a large non-stick skillet over medium heat.

5. Pour ¼ cup of batter into the pan and spread the batter out into a circular shape.

6. Cook for about 3 minutes until bubbles form on top of the pancake and the edges are well-cooked.

7. Flip the pancakes and cook until golden brown on the other side, about 2 minutes. If the pancakes are browning too quickly, lower the heat.

8. Repeat until all pancakes have been cooked. Serve with additional ghee, maple syrup, hemp seeds and blueberries.

Note: These pancakes can be delicate if you try to flip them too early. Be patient and make sure they firm before flipping.