Ingredients
- 1 T. flaxseed meal, soaked in 2 T. water
- 1 T. canola oil
- 1/2 c. unsweetened almond milk
- 1 T. agave nectar
- 1 t. baking powder
- 1/2 t. baking soda
- pinch salt
- 1/2 t. pure vanilla extract
- 1/2 c. white whole wheat flour
- 1/4 c. blueberries
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat a large, non-stick skillet.
- Soak flaxseed and water for 5 minutes. Add remaining wet ingredients and whisk to combine.
- Add dry ingredients and stir until just combined. Fold in blueberries and let batter rest for 10 minutes if you have the time.
- Pour 1/4 cup of the batter onto the skillet. Flip when bubbles appear in the middle and the edges are starting to dry. Cook through and serve hot.