Almond Flour Blueberry Pancakes

01Method

1. 1

   Whisk together the eggs, honey, water, and vanilla extract in a large bowl until combined. Stir in the almond flour, salt, and baking soda until the batter is smooth. Carefully fold in the blueberries.

2. 2

   Warm coconut oil on a griddle over medium-high heat. Spoon portions of batter onto the griddle and cook until bubbles appear on the surface and the edges look set, about 3 to 4 minutes. Flip each pancake and cook until the underside is golden brown, 2 to 3 minutes more. Transfer to a plate and repeat with the remaining batter, adding more coconut oil to the griddle as necessary.