Blueberry Almond Flour Pancakes

Directions

1. Chop fresh blueberries on a cutting board or in a miniature food processor.
2. In a mixing bowl, combine all ingredients until smooth.
3. Warm & grease a pan over medium heat.
4. Pour pancake batter into pan, creating small or large rounds (keep them on the thicker side though, they are fluffier that way!)
5. Cook pancakes until golden brown, then flip to cook the other side.
6. Repeat process until all batter is cooked.
7. Serve pancakes warm with honey drizzled over top.

Qualities

• Texture: Soft
• Rating for Scent : 6/10
• Spice Level: 0/10

Tips

• Whole milk works best for this recipe, but other milks can be used as well.
• Heating the honey before mixing helps create a smooth textured batter.
• Other fruits or berries can be used in this recipe. If using frozen blueberries, the mixture will have a deeper blue color
• This recipe can be frozen for future use.
• Spices such as cinnamon, nutmeg, and clove can be added.
• Yogurt can be added to the pancake batter for a creamier, softer pancake.

Nutrition

Nutrition Content for 1 Pancake

• Calories: 383kcal
• Carbohydrates: 19.3g
• Fat: 28.8g
• Fiber: 5.2g
• Protein: 17.6g
• Added sugar: 5.8g
• Sodium: 207.5mg

Recipe Benefits

• Anti-Nausea
• Gluten Free

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.