Wild Blueberry Pancakes (Oil-Free, Gluten-Free)

INGREDIENTS

• 1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water)
• 1/2 cup oat flour
• 1/2 cup garbanzo bean flour +1/4 cup (you could also use almond meal) 
• 1 tsp baking powder
• 1/4 tsp baking soda 
• 2 Tbsp potato starch 
• 1/4 tsp salt
• 1 tsp apple cider vinegar 
• 1 cup almond milk 
• 2 Tbsp maple syrup 
• 1/2 cup wild blueberries (I used frozen)

INSTRUCTIONS
1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. Mix together flax egg and set aside for 5 minutes.
3. In a large bowl combine flour, baking powder, baking soda, potato starch, and salt. Mix well.
​4. In a separate bowl combine apple cider vinegar, almond milk, flax egg and maple syrup.  Mix well.
5. Slowly mix the wet ingredients into the dry ingredients and mix until it becomes a batter.
6. Add in wild blueberries (If using frozen berries, you can add 1-2 extra Tbsp of flour if the batter becomes too runny)
7. Scoop about 1/4 cup of batter on the baking sheet for each pancake leaving about 2 inches in-between them.
8. Bake for 10-12 minutes until cooked through and starting to crisp on the top. 
9. Remove from the oven and let cool.
10. Top with a mixture of blueberries and maple syrup...or whatever you like.
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