Honey Nut Greek Yogurt Pancakes With Blueberry Syrup

Honey Nut Greek Yogurt Pancakes

1 cup of almond flour (ground almonds to a flour consistency using Vitamix)
1 cup of whole wheat or AP flour
2 eggs
2 T. of melted coconut oil or butter
2 t. of baking powder
1/2 cup of milk (almond or regular)
1/2 cup of plain yogurt
1 t. of vanilla extract (almond for extra nut flavor)
2 T. honey
1/2 t. salt

Mix dry ingredients in one bowl
Mix wet in another
Combine
(You can thin out with milk if it’s too thick)
Let rest for 10 minutes while you heat a pan to med-high heat
Use a 1/3 measuring cup to scoop batter into pan
cook until golden brown

Wild blueberry syrup

1 cup of fresh or frozen blueberries
1/3 cup of water
1 T. honey or maple syrup
Cook on medium until blueberries start to burst and liquid is syrupy