Gluten-Free 'Pancakes'

I apologize for the horrible photo . The camera is broke so I'm using my phone.

As I said before, we are trying to eat a little healthier in this household. Pancakes with butter and peanut butter and maple syrup and chocolate chips really don't fall under the healthy eating category, although every now and then, they still make for a great indulgent breakfast. But what if you want pancakes but still want to be a little healthy, or what if you don't want/can't have the wheat in pancakes? I happened to find this great gluten-free pancake recipe. With some blueberries in the batter and a little almond butter on top with a little maple syrup, it's still mildly indulgent without the guilt.

Gluten Free Pancakes

2 eggs
1 tsp vanilla extract or gf vanilla extract
1 1/2 cups almond flour
1/2 cup all natural unsweetened applesauce (Trader Joe's has a really delicious brand)
1/4 tsp salt

1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp fresh ground nutmeg

1/2 cup fresh or frozen blueberries

In a medium bowl, beat eggs. Add almond flour, applesauce, salt, baking soda, cinnamon and nutmeg to eggs and mix well. Stir in blueberries, gently. Meanwhile, heat a skillet sprayed with a little bit of olive oil. When skillet is hot, ladle about a 1/4 cup of batter onto the skillet. Repeat with as many as your skillet will hold.  Cook until little bubbles appear and you can easily flip the pancake. (Time will vary depending on your stove) Flip pancakes. Continue to cook until each pancake is cooked through. Remove to warm plate. Serve with a dollop of almond butter and maple syrup and a few berries on the side. 

Much thanks, again, to my cousin for her help with my gluten-free recipes!