These grain-free, sugar-free, dairy-free pancakes from the Cleveland Clinic are a guilt-free treat. They’re easy to make, and the whole family will love them.
Ingredients

• 3 large omega-3 eggs
• ¾ cup almond milk
• ½ tablespoon freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• ½ cup coconut flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of sea salt
• ¼ cup roughly chopped walnuts
• coconut oil, for greasing the skillet (about ¼ cup)
• 1 pint fresh blueberries
• ½ cup arrowroot
• 1 teaspoon cinnamon

Directions

1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
2. Grease a large skillet and place over medium heat until hot. Use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional info

Makes 2-3 servings
Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg