• 1 3/4 cup Almond Milk slightly warmed
  • 3 tbsp Coconut Oil melted
  • 1 tsp Vanilla
  • 1 1/2 tbsp Maple Syrup
  • 2 tbsp Flax Seeds
  • 1/4 tsp Salt
  • 1 tbsp Lemon Zest
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Oat Flour
  • 1 cup Sweet Rice Flour


  1. Heat griddle to 350 degrees.  Lightly spray surface with coconut oil spray.

    Slightly warm almond milk (microwave for 30 seconds), add melted coconut oil, vanilla, maple syrup and flax seeds, and lemon zest - stir well.  Add salt, baking powder, baking soda, and flours.  Whisk together until smooth.  Add blueberries, fold in gently.

    Pour 1/4 cup of batter onto griddle.  Once you see bubbles on the surface, flip pancakes gently and continue to bake until both sides are golden.

    Remove from griddle and serve immediately, these are best when hot!