In a large mixing bowl, combine the almond flour, tapioca flour, and baking soda. Whisk them together until well blended.
In a separate bowl, whisk together the eggs, Sabra Classic Hummus, almond milk, pure maple syrup, lemon zest, and lemon juice until the mixture is smooth and creamy.
Pour the wet ingredients into the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine.
Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or olive oil to grease the surface.
For each pancake, scoop about 1/4 cup of the batter onto the skillet. Cook for approximately 3-4 minutes or until bubbles start to form on the surface. Carefully flip and cook for another 2-3 minutes until golden brown.
Once cooked, transfer the pancakes to a plate. Serve warm with your favorite toppings, such as extra blueberries, a drizzle of maple syrup, or a dollop of yogurt.
