Ingredients
- 1 cup of HerbaZest Lupin Flour
- 1/2 cup of almond flour
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1 chicken eggs
- Salt (a pinch)
- 1/2 cup of blueberry (or more)
- 1 1/4 cups of whole milk (or non-dairy)
Directions
Being low in carbs and high in protein, ground lupin is an excellent addition to breakfast pancakes. Its delicate nuttiness goes well with almonds and blueberries, offering a delicious combination of flavors and a satisfying nutritional punch for a productive day.
- Place all of the ingredients, except for blueberries, in a blender and process until smooth and creamy.(3 minutes)
- Gently add the blueberries and mix them in with a spoon.(2 minutes)
- Preheat a skillet over medium-low heat and grease it with a little bit of cooking spray. Spoon 1/4 cup of batter onto the skillet and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form and then flip and cook another minute or two. Repeat until all the batter has been used.(10 minutes)
- Garnish as desired and enjoy!
You may garnish these almond and lupin flour pancakes with any fruits you like, including strawberries, bananas, and grapes. You can top them with coconut yogurt, honey, homemade fruit jam, or maple syrup.
