Elderberry pancakes

Ingredients

• 150 g Coconut flour, unsweetened
• 90 g Hazelnut flour
• 140 g Elderberries, fresh
• 4 tbsp Applesauce, unsweetened
• 180 ml Almond milk, unflavored
• 2 tbsp Melted coconut oil
• 2 tbsp Lukewarm water
• 1 tbsp Maple sugar
• 1 1/2 tsp Baking soda
• 1 pinch Salt

Method

1. Mix together coconut and hazelnut flour, baking soda, maple sugar, and salt in medium bowl.
2. Combine almond milk, applesauce, 1.5 tablespoons of coconut oil, and water. Add to dry ingredients.
3. Stir just until blended. Carefully fold in the berries, not breaking them.
4. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
5. Pancakes are ready when the edges begin to appear dry and you can notice bubbles on the surface.
6. Use a quick flip with a broad spatula to turn pancakes. Bake each side until brown and dry.