Blueberry Lemon Oatmeal Pancake Muffins
or 2 flax eggs
regular or gluten free*
unsweetened almond milk
or milk of choice
apple cider vinegar
1 - 2
pure maple syrup or honey
Juice of 1/2 lemon
Preheat oven to 350°F.
In a medium bowl, whisk eggs, milk, maple, vanilla, coconut oil, apple cider vinegar.
In a small bowl, combine flour, sea salt and baking powder.
Slowly stir flour mixture into the liquid ingredients until combined.
Stir in lemon juice and zest along with about 2/3 blueberries.
Pour approx. 1/4 c batter into a muffin pan either lined with muffin cups or greased with coconut oil.
Top the muffins off with the rest of the blueberries.
Bake for about 25-30 minutes or until edges begin to brown and a toothpick comes out of the center of the muffin clean.
Cool for about 5-10 minutes before serving.
Store in the fridge or freeze leftovers.
*I make my own oat flour by just tossing oats into the blender for about 1 minute. It took about 1 1/2 c oats to equal 1 1/3 c oat flour.