CALIFORNIA BLUEBERRIES
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CHEF DANIELLA MALFITANO'S BLUEBERRY PANCAKES (GLUTEN-FREE, DAIRY-FREE, FREE OF REFINED SUGAR)
​

Ingredients
 
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
 
Instructions
 
  1. 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).
  2. 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.
  3. Bake for 20-25 minutes, or just until a toothpick comes out of the center cleanly and pancake springs back to the touch.
  4. 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!

Source:
https://www.facebook.com/chefdaniellamalfitano/videos/1340186789504922/

Picture
California Blueberry Commission
2565 Alluvial Ave. Suite 152
​Clovis, CA 93611
Ph: 559-221-1800
​Fax: 559-456-9099
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