Almond Flour Pancakes with Blueberries
These almond flour pancakes are a delicious and gluten-free alternative to traditional pancakes. The addition of fresh blueberries adds a burst of sweetness and antioxidants to the pancakes, making them a delightful and nutritious breakfast option.
INGREDIENTS
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh blueberries
INSTRUCTIONS
In a large mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt.
In a separate bowl, beat the eggs until well combined. Add the almond milk and vanilla extract, and mix until smooth.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. If desired, add the maple syrup or honey for added sweetness.
Let the batter rest for a few minutes to allow the almond flour to absorb the liquid.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
Using a 1/4 cup measuring cup, scoop the batter onto the skillet to form pancakes.
Immediately sprinkle fresh blueberries onto the surface of each pancake.
Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
Remove the pancakes from the skillet and serve warm.
Top the almond flour pancakes with additional fresh blueberries, maple syrup, or a dollop of yogurt, if desired.
TIPS
Make sure to mix the pancake batter until it’s well combined, but don’t overmix to avoid dense pancakes.
Adjust the sweetness by adding more or less maple syrup or honey to suit your taste.
You can add other toppings like sliced bananas, strawberries, or a sprinkle of chopped nuts for added flavor and texture.
These pancakes are best enjoyed fresh, but you can also make a larger batch and store any leftovers in the refrigerator for a day or two. Reheat them in a toaster or microwave before serving.
NUTRITION VALUE
- Calories: Approximately 200-250 calories per serving (3-4 pancakes)
- Carbohydrates: Around 10-15 grams per serving
- Protein: About 8-10 grams per serving
- Fat: Approximately 15-20 grams per serving
- Fiber: Around 2-4 grams per serving
