Blueberry Almond Flour Pancakes
Category:
Breakfast
Preparation Time: 5 Minutes
Cook Time: 10-15 Minutes
Yield: 3 Pancakes(1/2 Cup Each)
- Ingredients
- Directions
- Qualities
- Tips
- Nutrition
- Recipe Benefits
Ingredients
- 1 1/3 cup almond flour, blanched & finely ground
- 1 teaspoon baking powder
- 2 raw eggs
- 1 tablespoon honey, melted/heated
- ¼ cup milk (any)
- ½ teaspoon vanilla extract
- ½ cup blueberries, chopped
- Butter or nonstick cooking spray to coat the pan
Directions
- Chop fresh blueberries on a cutting board or in a miniature food processor.
- In a mixing bowl, combine all ingredients until smooth.
- Warm & grease a pan over medium heat.
- Pour pancake batter into pan, creating small or large rounds (keep them on the thicker side though, they are fluffier that way!)
- Cook pancakes until golden brown, then flip to cook the other side.
- Repeat process until all batter is cooked.
- 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