Blueberry & Almond pancakes (Paleo)

Just had these yummy pancakes for breakfast. I have a few variations of American pancakes on my website but this one is a lighter and protein-rich version. As they are not very dense you just need to be gentler with them and flip carefully. But they are well worth the effort!
You can play around with the mixture adding different fruit and even adding some nuts. Pecans would be great.

INGREDIENTS ⠀

• 4 eggs ⠀

• 80ml almond milk or other milk ⠀

• 1/2 tsp vanilla extract or pinch vanilla powder ⠀

• 1 tsp maple syrup ⠀

• 100g ground almonds ⠀

• 2 teaspoons baking powder ⠀

• 1 1/2 tablespoons arrowroot or coconut flour ⠀

• Pinch of cinnamon ⠀

• 100g blueberries plus some for serving ⠀

• Ghee or coconut oil for cooking ⠀

• Maple syrup or honey to serve ⠀

METHOD ⠀

1. In a bowl whisk the eggs, milk and vanilla vigorously until frothy or use a blender.⠀

2. Combine the ground almonds, baking powder, cinnamon, arrowroot or coconut flour in a bowl.⠀

3. Add the egg and milk mixture and mix well. ⠀
   Rest for 5 minutes. ⠀

4. Meanwhile heat a large non stick frying pan to medium and melt the ghee. Add about 3 tablespoons of batter per pancake. ⠀
   Cook for about 3 minutes then flip and slightly squash down on the blueberries. Cook for a further 2-3 minutes until golden. ⠀

5. Serve with more blueberries and a drizzle of maple syrup or honey.