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Almond Flour Pancakes with Huckleberries

Sylvia Fountaine
  • 25 minutes
  • Serves 3

INGREDIENTS

1 cup

Huckleberries, fresh

2

Eggs, large

1 tbsp

Maple syrup

1 1/2 cups

Almond flour

1/2 tsp

Baking soda

1/4 tsp

Kosher salt

1 tsp

Vanilla

1/4 tsp

Apple cider vinegar

1 tbsp

Olive oil

1

Butter

1/3 cup

Nut milk

1 tsp

Orange zest (optional)