Nothing says weekend brunch or breakfast like warm fluffy blueberry pancakes topped with almond butter and apples!
1 cup Quinoa Flour
1 scoop Protein Powder
1 chopped Apple
3/4 cup Almond Milk
1/2 cup Frozen/Fresh Blueberries
2 tsps Almond Butter
1 tsp Coconut Oil
Mix flour, protein, and almond milk together until smooth. If it is too thick, add more almond milk. If it is too watery, add more flour.
In a medium sized pan and medium heat, melt coconut oil. This will make the pancakes extra fluffy!
Put the blended pancake mix onto the heated pan. Each pancake should be about 4 inches wide.
Add blueberries on top of the pancakes and wait 1 minute. Then flip the pancake and wait another 1-2 minutes until golden brown on both sides.
Put onto a plate and top pancakes with apple and almond butter.