Blueberry-Walnut Pancakes

Ingredients

• 3 large eggs
• 3/4 cup almond milk
• 1/2 tbsp lemon juice - freshly squeezed
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• salt
• 1/4 cup walnuts roughly chopped
• 1/4 cup coconut oil - for greasing the skillet
• 1/2 cup arrowroot powder
• 1 pint blueberries - fresh

Instructions

1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well blended.
2. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
3. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
4. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
5. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce