Almond Flour Pancakes with Blueberries - Gluten Free

The Almond Flour Pancakes with Blueberries bring a delightful twist to traditional breakfast fare, offering a gluten-free, low-carb option that doesn’t compromise on flavor. These golden brown flapjacks, dotted with juicy blueberries, present a visually appealing and nutritiously dense start to your day. Each bite is a perfect balance of sweet and nutty flavors, enhanced by the light fluffiness of the almond flour batter.

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Temps de préparation 10

Temps de cuisson 15

Temps total 25

Type de plat Breakfast

Cuisine American

Portions servings

Calories 200 kcal

Ingrédients

1 cup almond flour

2 large eggs

1/4 cup unsweetened almond milk

1 tablespoon coconut oil, melted

1 tablespoon honey

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup fresh blueberries

Instructions

In a mixing bowl, whisk together the almond flour, baking powder, and salt.
In a separate bowl, beat the eggs and then add the almond milk, coconut oil, honey, and vanilla extract, mixing until well combined.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries.
Heat a non-stick skillet over medium heat and lightly grease with a bit of coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook for another 2-3 minutes or until golden brown.
Serve warm with additional blueberries and a drizzle of honey if desired.

Nutrition (per 100g)

Keyword almond flour, almond milk, blueberries, breakfast, brunch ideas, coconut oil, easy recipe, fit food, flapjacks, gluten-free, healthy breakfast, homemade, honey, low carb, morning meal, nutritious, pancakes

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Almond Flour Pancakes with Blueberries – Gluten Free