NUTRITION

SERVINGS

INGREDIENTS

0.13 cup almond flour

0.25 cup gluten-free oat flour

0.5 cup Greek yogurt

1 whole egg

0.5 cup fresh blueberries

0.5 tbsp maple syrup

0.25 tbsp grass-fed butter

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the almond flour, gluten-free oat flour, baking powder, and sea salt until no lumps remain.

• 2

  In a separate bowl, combine the egg, 0.25 cup of the Greek yogurt, vanilla extract, and 1 tablespoon of the maple syrup, whisking until smooth.

• 3

  Gently fold the wet ingredients into the dry ingredients until just combined; let the batter rest for 5 minutes to allow the fiber to hydrate.

• 4

  Heat 1 tablespoon of grass-fed butter in a large non-stick skillet over medium-low heat.

• 5

  Pour 0.25 cup of batter for each pancake into the skillet, cooking for 3-4 minutes per side until bubbles form and edges are golden.

• 6

  While pancakes cook, add the blueberries, remaining 2 tablespoons of maple syrup, and 0.5 tablespoon of butter to a small saucepan over medium heat.

• 7

  Simmer the berry mixture for 5 minutes, stirring occasionally, until the berries burst and the sauce thickens into a vibrant compote.

• 8

  Stack the pancakes on a plate and top with the remaining 0.25 cup of Greek yogurt and the warm blueberry compote.