2 eggs 1-2 tbs. organic molasses 1 tbs. organic vanilla extract ½ cup full fat coconut milk 1 cup blueberries 1 ½ cups almond flour ½ tsp. sea salt 1 pinch powdered cardamom 1 drop doTERRA cinnamon essential oil (or 1 pinch cinnamon) ½ tsp. baking soda Ghee or coconut oil for cooking
Combine eggs, molasses, vanilla, and coconut milk, and whisk until smooth.
Add almond flour, salt, spices, and baking soda, and whisk again to incorporate dry ingredients into batter.
Add your the blueberries and fold into the batter.
Warm ghee in a large skillet over medium heat.
Pour a few tbs. pancake batter onto skillet (I usually aim for about 3 so they don't stick together).
Pancakes will form little bubbles. When bubbles open (about 1.5 minutes), flip pancakes over and cook the other side (for about 30 seconds-1 minute).
Plate your pancakes.
Repeat process with remaining batter, adding more oil to the skillet as needed.
Serve with more blueberries, ghee, grassfed butter, shredded coconut, or any other delicious topping, and enjoy!