Makes about 10 dollar-size pancakes
Using almond flour rather than wheat flour, these gluten-free goodies are delicately flavored but have a protein punch.
1 cup almond flour
½ teaspoon baking soda
Pinch of sea salt
1 large egg
1 large egg white
1 Radical Lemon Cube (here), thawed
¼ cup filtered water, or as needed
½ cup blueberries
Preheat a griddle or large skillet to 375°F.
Stir together the almond flour, baking soda, and salt in a bowl.
Whisk the egg, egg white, and thawed lemon cube together in a separate bowl.
Stir the flour mixture into the egg mixture, adding enough water to reach a pancake batter consistency.
Gently fold in the blueberries.
Drop the batter by large spoonfuls onto the prepared griddle and cook until the bottom of the pancakes are golden brown and the edges are dry, 3 to 4 minutes.
Flip and cook until browned on the other side, 2 to 3 minutes.
Repeat with remaining batter.