Serves: 2 (double or triple, as needed!)
Time: 10 minutes
1 cup Hodgson Mill (or your favorite) Gluten Free Pancake Mix
3/4 cup Almond/Coconut Milk blend
1 Tbsp Thrive Algae Oil (or coconut or avocado oil)
1 Tbsp coconut sugar
1/2 cup blueberries
1-2 drops lemon essential oil (or 1 Tbsp fresh squeezed lemon juice)
1.) Mix pancake mix and coconut sugar into medium size bowl.
2.) Beat egg in liquid measuring up and mix with milk and oil.
3.) Pour wet ingredients into dry ingredients and mix until blended.
4.) Add 1-2 drops Young Living Lemon EO (if you try to put one drop in, you’ll likely end up with 2) and fold in blueberries.
5.) Drop ~1/4 cup batter on an oiled, medium-heat griddle (Drop a few more blueberries on top if you want). Cook for approximately 2 minutes on one side or until bubbles form. Flip and cook additional 30-60 seconds.
6.) Serve with your favorite pancake accompaniments and enjoy!