Adapted from wherewomencook.com
cups milk of choice (milk or almond milk)
Tbsp. maple syrupe/sweetener of choice
cups almond flour
cups old-fashioned oats (not instant)
tsp. baking powder
cups blueberries, fresh/frozen
1. Combine all ingredients except for blueberries in a blender and blend for 30 seconds, or until oats are fairly smooth. Pour batter into a bowl and let rest for 10-15 minutes or until slightly thickened. Fold blueberries into batter. 2. Heat pan over medium heat, pour a little oil on a paper towel and carefully rub it on the hot pan. For each pancake plop 2 heaping tablespoons of batter onto pan. Let pancakes cook for 3-4 minutes or until little bubbles in batter start to pop and the edges are dry. 3. Gently flip pancakes, cook for 1-2 minutes and repeat. Finished pancakes can be kept warm by covering with foil and placing in a 200 degree oven. Make extra as they freeze well and can be reheated on busy mornings. Note: You ca make your own almond flour by putting blanched, skinless almonds in a food processor and pulsing until it is a soft flour. Also, you can make these pancakes using the "homemade pancake mix" (found on Key Ingredient) by replacing all dry ingredients with 3 cups of the pancake mix.