Today we are dipping back into one of our very favorite new cookbooks of the season—The Huckle & Goose Cookbook, authored by mamas and sister-in-laws Anca Toderic and Christine Lucaciu. This time, for a crazy simple, super-healthy pancake recipe that has already become a much-loved regular in our morning rotation. Top these fluffy hotcakes with some fresh summer berries and you’re in business.

Almond Blender Pancakes (SERVES 4)

1/2 cup kefir (kinda like buttermilk, but healthier—probiotic and lactose free)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup almond flour
2 tablespoons ground flaxseed
11⁄2 tablespoons coconut sugar
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons coconut oil, for pan
1 pint seasonal fruit, cut up for serving
Butter, maple syrup, and/or whipped cream, for serving

1. Place all the pancake ingredients (kefir through salt) in a blender and give them a whir for about 10 seconds, just until well combined.

2. Let the batter rest for 10–15 minutes to thicken up.

3. Heat a griddle or nonstick skillet over low heat and brush with coconut oil. Once hot, pour in about 2 tablespoons of batter for each pancake—they’ll be silver-dollar size. You can ladle the batter onto the pan or just eyeball it and pour directly from the blender.

4. Serve with maple syrup, fruit, a pat of butter, and/or whipped cream.

Now what’s for dinner? Check out this other winning recipe we test-drove from the The Huckle & Goose Cookbook: Charred Corn Tacos.