Blueberry Pancakes
Ingredients
- 1/2 cup of almond flour
- 90g full fat cream cheese
- 2 large eggs
- 1 tsp coconut oil
- large handful of fresh or frozen blueberries
- 1 tbsp maple syrup (if required)
Preparation
In a bowl, whisk together the almond flour, cream cheese, and eggs until smooth
Heat a nonstick frying pan on medium to low and melt 1 tsp of coconut oil. Pour in about 1 heaped tablespoon of batter per pancake. Cook until golden then flip and cook on the other side
Add the blueberries to a pan with a splash of water. Bring to the boil then simmer for a few minutes until the liquid has thickened and blueberries have burst. Add the maple syrup if you want a sweeter taste. Serve with fresh cream and enjoy