Gluten Free & Dairy Free Blueberry Pancakes
2 Cups of Artisan Flour Blend
1 Tablespoon of Sugar
4 teaspoons of Baking Powder
1/2 teaspoon of Sea Salt or Kosher Salt
4 Eggs, separated
2 Cups of Unsweetened Almond Milk
2 teaspoons of Pure Vanilla Extract
4 Tablespoons of Melted Non-Dairy Butter
Frozen or Fresh Blueberries
Measure dry ingredients into a large bowl and whisk. Measure almond milk, melt butter, crack and separate eggs. Beat eggs to stiff peak. Add the milk, vanilla, butter, and egg yolks to the dry ingredients and whisk until combined. Fold in egg whites carefully until fully incorporated. Fold in blueberries.
Heat a large skillet on medium, butter the skillet, and ladle batter onto skillet. Flip when bubbles have formed on the surface.
Cinnamon Maple Syrup
1 Cup of Pure Maple Syrup
2 teaspoons of Ground Cinnamon
Heat syrup and whisk in cinnamon.