These almond flour blueberry pancakes come together in one bowl and cook quickly, making them an easy and healthy breakfast!
If you’re looking for a quick and healthy breakfast option to add to the menu, these almond-flour blueberry pancakes are a great option! They’re gluten and dairy-free and super tasty! You only need one mixing bowl, making them an easy clean-up recipe!
Almond Flour Blueberry Pancakes Recipe
For this recipe, you will need almond flour, baking soda, salt, almond milk, eggs, maple syrup, vanilla extract, fresh blueberries, and cooking oil.
Mix the almond flour, baking soda, and salt in a large mixing bowl.
Mix well with the eggs, almond milk, maple syrup, and vanilla extract.
Next, fold in the blueberries and mix enough to incorporate them into the batter.
Heat a pan over medium heat and spray with cooking oil.
Once the pan is hot, pour 1/4 cup of the batter into the pan, spreading it in a circular motion to create a pancake shape.
Cook the pancake until bubbles form, about 3-4 minutes.
Flip the pancake and continue to cook until it’s cooked through the middle.
Remove from the heat and continue to cook the rest of the pancakes.
Serve the fresh almond flour blueberry pancakes with your favorite toppings and enjoy!
Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Reheat in a toaster, microwave, or oven until warmed through.
Watch The Recipe Video:
Almond Flour Blueberry Pancakes FAQ
Can I make these pancakes vegan?
Yes, you can make these pancakes vegan by using flax eggs instead of regular eggs. To make flax eggs, mix two tablespoons of ground flaxseed with six tablespoons of water and let it sit for about 5 minutes until it thickens.
Can I use a different type of milk?
Absolutely! You can substitute almond milk with any other plant-based milk, such as soy, coconut, or oat milk. If you are not avoiding dairy, you can also use dairy milk.
Can I use frozen blueberries?
Yes, you can use either fresh or frozen blueberries. If using frozen blueberries, do not thaw them before adding them to the batter to prevent it from becoming too watery.
Can I add other mix-ins to the batter?
Definitely! Add mix-ins like chopped nuts, chocolate chips, or other fruits to the batter. Just make sure not to overload the batter to maintain the right consistency.
Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can prepare it a few hours in advance and store it in the refrigerator. Stir well before cooking the pancakes, as the batter may thicken slightly as it sits.
What are some good topping ideas for these pancakes?
Some delicious toppings for almond flour blueberry pancakes include maple syrup, fresh fruit, nut butter, yogurt, whipped cream, and powdered sugar.
Can I double the recipe?
Yes, you can easily double or triple the recipe to make more pancakes. Just adjust the ingredient quantities accordingly.
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PrintAlmond Flour Blueberry Pancakes
These almond flour blueberry pancakes come together in one bowl and cook quickly, making them an easy and healthy breakfast!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 small pancakes 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup almond flour
- 1/4 teaspoon baking soda
- pinch of salt
- 1/4 cup almond milk
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup blueberries, fresh or frozen
- oil for cooking
Instructions
- Mix the almond flour, baking soda, and salt in a large bowl.
- Add the almond milk, eggs, maple syrup, and vanilla extract. Whisk until combined.
- Fold in the blueberries and mix enough to incorporate into the batter.
- Heat the oil on a griddle or skillet over medium heat.
- Drop the batter onto the pan with a 1/4 measuring cup, and spread the batter into a pancake-shaped circle.
- Cook the pancake until bubbles begin to form, about 3-4 minutes.
- Flip the pancake and continue to cook until it’s cooked through the middle.
- Repeat until the batter is gone.
Notes
Nutrition Facts
- Serving Size: 1
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