Gluten Free Blueberry Buttermilk Pancakes

These blueberry beauties were for mama. And if anyone knows on mothers' day - what mama wants, mama gets.

So even though my dairy intake is usually pretty limited, I was willing to dive into the world of buttermilk for her sake. Thanks to my sister-in-law Samantha and her lovely daughter (my niece), Ruby, all supplies were grass-fed and pasture-raised, what you really do want to look for when it comes to milk of any kind and eggs, respectively.

If you are vegan, don't fret, I've provided excellent veg options in the recipe below. Whatever dietary restrictions you follow, know this: these pancakes are absolutely delicious. They are easy to make, they keep well in the fridge (I've been snacking on extra all week) and they're full of healthy goodness to make belly, body, and taste buds happy. That's the best part right? 

Oh, and the fact that they made mom (and all brunch attendees) very happy too.

I hope you enjoy!

(GF!) Blueberry Buttermilk Pancakes

Ingredients: 

• 1 1/4 cup almond flour or almond meal
• 1 1/4 cup oat flour (** pro tip on the oat + almond thing. I usually just ground up raw almonds and oats in my food processor and make a bit batch of it so I don't have to grind it up each time. It'll keep well in a cool dry place for months. Or better yet, in the fridge).
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 cups buttermilk (or full-fat coconut milk)
• 2 eggs (or 2 flax or chia eggs - just google the recipe, it's easy)
• 1 TBSP maple syrup
• 1 tsp vanilla extract
• 1 TBSP lemon juice
• 1 cup of fresh or frozen blueberries
• Coconut oil, ghee, or butter for cooking pancakes

Directions:

1. Whisk all dry ingredients together in a bowl; Then whisk all wet ingredients in a separate bowl, careful not to overbeat the eggs.
2. Add the dry ingredients to the wet, stirring slowly until you have a good pancake-consistency. If the batter is too clumpy, thin it out with a touch of water (about 1 tablespoon at a time).
3. Fold in the blueberries gently. 
4. Over med-high heat, heat a small pat of your oil of choice and add batter to pan.  Cook each pancake until it's bubbling, then flip and cook for another minute or so. 
5. Serve with fresh blueberries, maple syrup, and enjoy!