Almond Flour Pancakes with Blueberries
10 min
Prep time
15 min
Cook time
2
Servings
325
Calories
These almond flour pancakes topped with fresh blueberries offer a delicious start to your day with a powerful anti-inflammatory boost. Almond flour provides a gluten-free base rich in vitamin E and magnesium, while blueberries add a burst of antioxidants and flavor. Perfect for a healthy, satisfying breakfast.
Ingredients
2 servings- 1 cup almond flour
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp ground flaxseed
- 1/2 cup blueberries (fresh or frozen)
- 1 tbsp coconut oil
- pure maple syrup (optional for serving)
Fights inflammation
Instructions
- 1
Step 1
Step 1: In a large mixing bowl, whisk together the almond flour, baking powder, cinnamon, and ground flaxseed.
- 2
Step 2
Step 2: In a separate bowl, beat the eggs, then mix in the almond milk and vanilla extract.
- 3
Step 3
Step 3: Combine the wet ingredients with the dry ingredients and stir until a smooth batter forms.
- 4
Step 4
Step 4: Gently fold in the blueberries.
- 5
Step 5
Step 5: Heat a non-stick skillet over medium heat and brush with a small amount of coconut oil.
- 6
Step 6
Step 6: Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown.
- 7
Step 7
Step 7: Serve the pancakes hot with a drizzle of pure maple syrup if desired.
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Nutrition per serving
Based on 2 servings.
325
Calories
12g
Protein
20g
Carbs
23g
Fat
6g
Fiber
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