Ingredients

• 1 1/2 cups blanched almond flour
• 1/2 cup Psyllium fiber
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs, room temperature
• 1/2 cup coconut milk
• 1 1/2 tbsp butter olive oil
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp apple cider vinegar
• 1/4 cup chocolate chips (optional)
• 1 1/2 cups blueberries
• 1/4 cup Green Apple Balsamic Vinegar
• 1/2 tsp cinnamon

Instructions

1. Pre-heat pan or griddle at medium
2. Mix almond flour, psyllium fiber, baking soda and salt in a bowl.
3. Separate egg whites and yolk and place whites aside
4. Whisk together the yolks, butter olive oil and coconut milk.
5. Once emulsified, add the maple syrup, vanilla and apple cider to the wet mixture
6. Add the wet mixture to the dry and mix together.
7. Whisk eggs whites in a separate bowl until whites form foamy peaks.
8. Very slowly add egg whites to mixture and mix together.
9. If batter is too cake like, add more coconut milk to get desired consistency
10. Add blueberries, green apple balsamic and cinnamon together in a pot. turn on to medium heat and cover to let simmer for approximatly 10 to 14 minutes until the blueberries break up and reduce into a syrupy consistency. Remove from heat and let cool while covered
11. Oil or butter pan or griddle and add two large spoon fulls of the mixture together to create a round cake.
12. Cook one side until the sides begin to dry and form, then flip and cook the other side until the cake rises and is fluffy and soft to the touch.
13. Plate pancakes and add the blueberry apple compote on top. Drizzle with maple syrup and enjoy!