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Recipe for BLUEBERRY PANCAKESšŸ„ž


šŸ§ These delicious pancakes are high in fiber and calcium and make a great brain-boosting breakfast, thanks particularly to the blueberries they are topped with.

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MAKES 2 TO 4 SERVINGS:

āœ”ļø1 cup almond flour

āœ”ļøĀ½ cup tapioca flour or arrowroot flour

āœ”ļø1Ā½ teaspoons aluminum-free baking powder

āœ”ļø1 tablespoon raw sugar

āœ”ļø1 egg

āœ”ļø1 cup soy milk

āœ”ļøCoconut oil

āœ”ļø1ā€“2 cups fresh or frozen and thawed blueberries

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1ļøāƒ£In a medium bowl, mix the flours, baking powder, and sugar. Add the egg and soy milk and whisk until combined.

2ļøāƒ£In a medium skillet over medium heat, melt the coconut oil. Pour or scoop the pancake batter into the skillet.

3ļøāƒ£Cook for 2 to 3 minutes. After most of the bubbles break, flip the pancakes and cook the other sides for 2 minutes longer. Serve immediately.

4ļøāƒ£Top with the blueberries.

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šŸ‘‰Would you like to incorporate more brain-friendly recipes into your diet? HPB has a few experienced nutritionists in the team, so we can help you optimize your diet.

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šŸ“„Just write us a DM that you need help:)

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