Blueberry Pancakes

 Mix together:

1/3 c. almond butter

1/4 c. macadamia butter

1/2 c. macadamia milk 

2 eggs

1 t. vanilla extract

1/2 c. almond flour

1/4 t. salt

1/4 t. baking soda

1/2 t. gluten-free baking powder

Blend together in blender. Just before cooking, add 1/3 c. frozen wild blueberries and fold in gently with a spatula. Cook in a cast iron skillet over medium-low heat in avocado oil for best results, flipping once bubbles have formed in the middle of the pancake. Serve with maple syrup, honey, or homemade blueberry sauce.

Blueberry Sauce

2 c. frozen wild blueberries

1/4 c. honey

1 T. fresh lemon juice

zest of 1 fresh lemon

Simmer in small saucepan over low heat, stirring continuously, until sauce consistency has been reached. Serve warm.

Ginger-Infused Honey

1/2 c. honey

2 T. ginger powder

Mix together in a small jar until completely incorporated. Best when it has been infusing for several days or even weeks. 

Cinnamon-Infused Honey

1/2 c. honey

1 T. cinnamon

Mix together in a small jar until completely incorporated. Best when it has been infusing for several days or even weeks.