CHEF DANIELLA MALFITANO'S BLUEBERRY PANCAKES (GLUTEN-FREE, DAIRY-FREE, FREE OF REFINED SUGAR)
4 flax eggs (4 tablespoons flaxseed meal mixed with 12 tablespoons water 1 cup packed almond pulp (the leftover pulp from making almond milk or soaked ground almonds and water) ¼ cup almond milk or whole milk 3 tablespoons maple syrup 1 teaspoon baking soda 2 teaspoon pure vanilla extract 1/2 teaspoon salt 2 scoops protein powder (optional) ½ cup California blueberries
Heat oven to 425°F. Make your falx eggs and set aside to rest for 5 minutes. Add all ingredients to a high-powered blender, and blend on high until smooth-ish. (You will have lumps naturally from the almond pulp).
Line a large baking sheet pan with a silpat and spray with coconut oil. Pour the batter onto the lined sheet pan and spread out with a spatula approximately 12 inches by 12 inches and top with blueberries.
Bake for 20-25 minutes, or just until a toothpick comes out of the center cleanly and pancake springs back to the touch.
Allow to cool then slice into 8 portions. Store in the fridge for 4 days in a sealed container or store in the freezer in a larger freezer bag for up to 3 months. Thaw, toast or microwave before serving with plant based butter and maple syrup or nut butter and apricot jam!