Lemon Blueberry Pancakes

I love pancakes and these ones are gluten free, grain free, dairy free and low FODMAP! 

 

• 1/2 cup Hearthy Foods banana flour
• 1/2 cup Hearthy Foods cassava flour
  
• 1 1/2 teaspoons baking soda
• Dash of salt
• 2 eggs
• 1 cup walnut milk (I use Elmhurst, any non-dairy milk will work)
• 2 tablespoons of olive oil
• Fresh lemon juice (about ½ of lemon)
• 1 tablespoon of maple syrup (optional)
• Fresh or frozen blueberries

 

Combine dry ingredients, mix in wet, fold in blueberries.  Cook on hot non-stick skillet for about 3 minutes, flipping in between

Serve with fruit or syrup

Cheers and God Bless!