Description
Light and fluffy dairy-free pancakes with almond flour and fresh blueberries.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons maple syrup
- 2 large eggs
- 1 cup unsweetened almond milk
- 2 tablespoons melted coconut oil, plus more for cooking
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
Instructions
- In a large bowl, whisk together almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together maple syrup, eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm.
Notes
- For a sweeter pancake, add an extra tablespoon of maple syrup.
- You can substitute other berries for blueberries.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 70mg
Keywords: dairy free pancakes, almond flour pancakes, blueberry pancakes, gluten free pancakes, healthy breakfast