Place flaxseed meal in a small bowl. Add water and stir well. Let stand for 5 minutes.Advertisement
Place almond milk, avocado, sugar, lemon zest, vanilla, salt and spirulina (if using) in a blender; puree until completely smooth, about 1 minute. Transfer to a large bowl. Stir in the flaxseed mixture.
Whisk flour and baking powder in a medium bowl; fold into the avocado mixture.
Heat a large nonstick skillet or griddle over medium heat. Using a paper towel, spread a thin layer of canola oil in the pan. Use 1/4 cup of batter for each pancake; gently spread into 3 1/2-inch circles. Cook the pancakes until browned and cooked through, about 4 to 5 minutes per side. Repeat with the remaining batter. Serve with blueberries, if desired.
2 starch, 1 1/2 fat, 1/2 other carbohydrate