Blueberry pancakes

Ingredients

• 2 tbsp coconut flour

• ½ cup almond flour

• 1 tsp cinnamon

• ½ tsp baking powder

• 1 tbsp rice malt syrup

• 4 free range eggs

• ¼ cup milk of choice

• ½ cup blueberries, thawed if frozen

Method

Add all ingredients, except blueberries to a blender and mix until a thick batter is formed.

Pour batter into a large mixing bowl and stir through your blueberries. Let the batter sit for 10 minutes to thicken. If too thick add a little milk of choice.

Preheat a large fry pan over low-medium heat. Ensure the pan is greased well. Once hot, Pour ¼ cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.