Gluten Free Almond Blueberry Pancakes Recipes
ALMOND FLOUR BLUEBERRY PANCAKES
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
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
GLUTEN-FREE ALMOND BLUEBERRY PANCAKES
Steps:
- In a bowl, whisk eggs to blend. Add buttermilk and extracts and whisk to blend.
- Add almond flour, Splenda Stevia Sweetener, baking powder, and salt; mix just until moistened.
- Preheat a skillet or griddle; lightly oil surface.
- Spoon 2-3 tablespoons batter onto skillet; when batter spreads, scatter blueberries on top.
- Cook on medium heat until bubbles form on the surface, about 2 minutes. Flip and cook until golden brown on both sides.
Nutrition Facts : Calories 100 calories
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