Imagine waking up to a stack of fluffy, mouthwatering pancakes that are not only incredibly delicious but also packed with nutrition and flavor! These Almond Flour Blueberry Pancakes are about to revolutionize your breakfast game, offering a gluten-free, protein-rich alternative to traditional pancakes that will make your taste buds dance and your body thank you. Whether you're a health-conscious foodie, looking for a low-carb breakfast option, or simply craving a delightful morning treat, these pancakes are your ultimate breakfast solution!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup almond flour
- 2 eggs
- 1/4 cup milk (or dairy-free alternative)
- 1/2 cup blueberries
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine the almond flour and baking powder, whisking together until well blended and free of any lumps.
- In a separate bowl, crack the eggs and whisk them thoroughly. Add milk and honey (or maple syrup), mixing until the wet ingredients are completely incorporated.
- Pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix, as this can make the pancakes tough.
- Gently fold in the fresh blueberries, distributing them evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to lightly coat the cooking surface.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, allowing space between each pancake for easy flipping.
- Cook the pancakes for approximately 2-3 minutes, or until small bubbles form on the surface and the edges begin to look dry.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a plate and repeat the process with remaining batter.
- Serve warm, optionally topped with additional blueberries, a drizzle of maple syrup, or a dollop of Greek yogurt.
Tips
- Temperature Matters: Use medium-low heat to ensure even cooking and prevent burning. Almond flour can brown quickly, so patience is key!
- Batter Consistency is Crucial: If the batter seems too thick, add a splash more milk. If it's too thin, sprinkle in a bit more almond flour.
- Blueberry Distribution Hack: Gently press some blueberries into the pancake after pouring the batter to ensure even spread and prevent sinking.
- Non-Stick is Your Friend: Use a well-seasoned cast-iron skillet or a non-stick pan to prevent sticking and achieve beautiful golden-brown edges.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense pancakes.
- Fresh vs. Frozen Blueberries: Both work great! If using frozen, don't thaw them to prevent color bleeding into the batter.
- Make-Ahead Tip: You can prepare the dry and wet ingredients separately the night before to save morning prep time.
- Storage Solution: These pancakes freeze beautifully. Stack with parchment paper between layers and reheat in a toaster for a quick breakfast.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 26g
Saturated Fat: g
Cholesterol: 110mg
