In honor of National Pancake Day I cooked up a delightful brinner, you know, breakfast for dinner. That morning I saw my friend Natalie was making Blueberry Lavendar Ricotta Pancakes, instant inspiration! In order to make them Paleo / Gluten Free I had to change a few things. They turned out amazing topped with Blueberry Maple Syrup. (and maybe a tiny bit of ricotta).
2 large eggs
1/4 c agave nectar/honey
1 TBS vanilla
1/4 c water
1 1/2 c blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 TBS arrowroot powder
2 TBS grapeseed oil
blueberries
In a blender, combine the eggs, agave nectar, vanilla and water; process on high for about 1 minute, until smooth. Add the almond flour, salt, baking soda, and arrowroot powder, and blend until thoroughly combined.
Heat grapeseed oil in a large skillet over medium-low heat. Ladle 1 heaping TBS of the batter onto the skillet for each pancake. Once a crust is formed drop blueberries onto the pancake. Cook until small bubbles form on the top of each pancake; when the bubbles begin to pop, flip each pancake. When fully cooked transfer to a plate and top with Blueberry Maple Syrup, and maybe a bit of Ricotta Cheese.
ingredients-syrup
1 c. maple syrup Grade A
1 c. blueberries (or any other berry that you like)
In a heavy saucepan warm maple syrup and add blueberries. Bring to a boil, reduce heat and simmer for 15 minutes. Easy Peasy.
