Field Berry Almond Pancakes Recipes

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ALMOND FLOUR BLUEBERRY PANCAKES



Almond Flour Blueberry Pancakes image

Enjoy these easy to make blueberry pancakes for breakfast! They are made with almond flour and are dairy free, gluten free, and have no refined sugars!

Provided by Personal20

Time 15m

Yield 6

Number Of Ingredients 9

3 large eggs
2 tablespoons honey
1 tablespoon water
1 tablespoon vanilla extract
1 ½ cups almond flour
¼ teaspoon Himalayan sea salt
¼ teaspoon baking soda
1 cup fresh blueberries
1 tablespoon coconut oil, or as needed

Steps:

  • Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
  • Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 16.3 g, Cholesterol 93 mg, Fat 20.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 161.6 mg, Sugar 9.7 g

BLUEBERRY ALMOND PANCAKES



Blueberry Almond Pancakes image

Rich pancakes that have a great balance of sweet and tart flavors. A grown-up-tasting treat.

Provided by ChefNYC

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 23m

Yield 6

Number Of Ingredients 10

5 tablespoons butter, divided
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup plain yogurt
2 eggs
1 ½ teaspoons almond extract
¼ cup water, or as needed
1 cup fresh blueberries

Steps:

  • Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
  • Whisk flour, sugar, baking powder, and salt together in a bowl.
  • Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
  • Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 30.2 g, Cholesterol 92.8 mg, Fat 12.9 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 7.5 g, Sodium 548.9 mg, Sugar 8.7 g

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