Almond Flour Blueberry Pancakes
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Almond Flour Blueberry Pancakes
- Total Time: 20 minutes
- Yield: 7-8 Pancakes
- Diet: Gluten Free
Description
These almond flour blueberry pancakes are light, fluffy, naturally gluten-free, and made with simple real-food ingredients. Perfect for a nourishing breakfast or weekend brunch, they come together quickly and pack in protein, fiber, and antioxidants. Serve them warm with a pat of butter, maple syrup and extra berries.
Ingredients
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- 2 Eggs
- 1/2 cup Almond Milk
- 1 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Zest
- 1 1/2 cups Almond Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/8 tsp Salt
- 1/2 cup Blueberries (fresh or frozen)
Instructions
- In a medium mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and lemon zest until smooth.
- Add the almond flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined. The batter will be slightly thick.
- Using a spatula, gently fold in the blueberries.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop about 1/4 cup of batter per pancake onto your pan. Cook for 2–3 minutes, until the bubble start to form on top, the edges look set and the bottom is golden. Flip and cook another 1–2 minutes.
- Continue with the remaining batter. If pancakes start browning too quickly, reduce the heat slightly.
- Serve warm with more berries and maple syrup. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
- Calories: 330
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 130mg
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