Are you ready to indulge in a breakfast that’s not only delicious but also guilt-free? These Gluten Free Blueberry Almond Pancakes are a delightful twist on a classic favorite, perfect for anyone looking to start their day on a healthy note! Bursting with juicy blueberries and made with wholesome almond flour, this recipe is not only easy to whip up in just 25 minutes, but it also promises a fluffy, satisfying stack that will leave you craving more. Whether you’re gluten-sensitive or just in the mood for a nutritious breakfast treat, these pancakes will have you flipping for joy!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup almond flour
- 1/2 cup gluten-free oats
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup almond milk
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine almond flour, gluten-free oats, baking powder, and salt. Whisk these dry ingredients together until well incorporated and any lumps are broken up.
- In a separate medium bowl, crack the two large eggs and add honey and almond milk. Whisk these wet ingredients until they are completely blended and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Gently stir and fold the batter until just combined. Be careful not to overmix, as this can make the pancakes tough. The batter should be slightly thick but pourable.
- Allow the batter to rest for 5 minutes. This helps the gluten-free oats and almond flour absorb the liquid and creates a better pancake texture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
- Using a 1/4 cup measuring cup, scoop the batter onto the heated surface. Immediately sprinkle a handful of fresh blueberries onto each pancake.
- Cook the pancakes for approximately 2-3 minutes, or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip each pancake and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate. Repeat the process with remaining batter, adding more butter or oil to the pan as needed.
- Serve warm, optionally topped with additional fresh blueberries, a drizzle of honey, or a pat of butter.
Tips
- Let the Batter Rest: After mixing your ingredients, allow the batter to rest for about 5 minutes. This crucial step helps the gluten-free oats absorb the liquid, resulting in a fluffier pancake.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to tough pancakes, so be careful to maintain a light hand.
- Perfect Heat: Make sure your skillet is at medium heat before pouring in the batter. Too hot, and the pancakes will burn; too cool, and they won’t cook through properly.
- Fresh Blueberries: For the best flavor, use fresh blueberries. If using frozen, make sure they’re thawed and drained to avoid excess moisture in the batter.
- Serving Suggestions: Elevate your pancake experience by serving them with extra fresh blueberries, a drizzle of honey, or a dollop of yogurt for added creaminess.
- Batch Cooking: If you’re cooking for a crowd, keep the pancakes warm in a low oven while you finish the batch. This way, everyone gets to enjoy them hot off the griddle!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 95mg
