Almond Flour Pancakes Garnished with Blueberries

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Almond Flour Pancakes Garnished with Blueberries Recipe

These fluffy and delicious pancakes are made with almond flour and coconut flour, making them a gluten-free and healthy option. Blueberries provide a sweet and tangy burst of flavor.

Ingredients

• 1/4 cup almond milk
• 1/2 cup blueberries
• 1/4 tsp salt
• 1 cup almond flour
• 2 tbsp coconut flour
• 1 teaspoon baking powder
• 1 tbsp honey
• 2 eggs
• 1 teaspoon vanilla extract

Time Needed

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Instructions

• In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
• Whisk together the eggs, almond milk, honey, and vanilla extract in a separate bowl.
• Stir together the wet and dry ingredients until well combined.
• Blueberries should be folded in.
• Preheat a nonstick skillet over medium heat.
• Scoop batter onto the pan with a 1/4 cup measure.
• Cook for another 2-3 minutes, or until the edges are firm and the surface is bubbly.
• Cook for another minute on the other side.
• Rep with the remaining batter.
• Serve the pancakes warm with extra blueberries on top.

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