Description
Delicious and healthy blueberry almond pancakes, perfect for a nutritious breakfast.
Ingredients
Scale
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1–2 tablespoons allulose
- 3 large eggs
- 1/4 cup milk of choice
- 1/2 cup blueberries (fresh or frozen)
Instructions
- In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains.
- Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice.
- Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, pour 1/4 cup portions of the batter onto the pan and cover immediately.
- Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
- Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.
Notes
- For best results, use fresh blueberries.
- Alternative sweeteners can be used if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg