Ingredients:

• 1 1/3 cups Hockley Valley white spelt flour, sifted
• ¼ cup almond flour*
• 2 teaspoons baking powder
• 2 tablespoons brown sugar or coconut sugar
• 1 large egg
• 1 cup almond milk
• 1 teaspoon lemon zest (or the zest from half a large lemon)
• 1-2 tablespoons butter, melted, plus more for frying the pancakes
• 1 cup blueberries

*The almond flour can be omitted, but the pancakes will be thinner and less fluffy.

Instructions:

• In a medium bowl, whisk the sifted spelt flour with the almond flour and baking powder.

• In a small bowl, whisk the egg with the sugar, milk, lemon zest, and melted butter.

• Whisk the wet ingredients into the dry until you obtain a smooth batter. Let the batter rest for 5 minutes, then fold in the blueberries with a spatula.

• Pre-heat a non-stick pan on medium-high heat. Lightly coat the pan with butter, then cook each pancake on both sides until golden. Turn the heat down slightly if they are browning too fast for the centre to set.

• Serve warm with additional blueberries and maple syrup.