Are you tired of heavy, carb-loaded pancakes that leave you feeling sluggish? Get ready to revolutionize your breakfast with these mouthwatering Blueberry Almond Flour Pancakes that are not just delicious, but also incredibly nutritious! Packed with protein, bursting with juicy blueberries, and completely gluten-free, these pancakes will transform your morning routine and satisfy your cravings without the guilt. Whether you're following a low-carb diet or simply looking for a healthier breakfast option, these pancakes are about to become your new obsession!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 pancakes
Ingredients
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup blueberries
- 1 tablespoon honey (optional)
- Butter or oil for cooking
Instructions
- In a medium mixing bowl, combine the almond flour, baking powder, and salt. Whisk these dry ingredients together until well blended and any lumps are broken up.
- In a separate bowl, crack the eggs and add honey (if using). Whisk the eggs until they are thoroughly beaten and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix gently until a smooth batter forms. Be careful not to overmix, as this can make the pancakes tough.
- Gently fold in the fresh blueberries, taking care not to crush them while distributing them evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to lightly coat the cooking surface.
- Using a 1/4 cup measuring cup, pour the batter onto the heated surface. Cook each pancake for approximately 2-3 minutes, or until small bubbles form on the surface and the edges begin to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat the cooking process with the remaining batter, adding more butter or oil to the pan as needed.
- Serve the pancakes warm, optionally topped with additional fresh blueberries, a drizzle of honey, or sugar-free maple syrup.
Tips
- Use room temperature eggs for smoother batter mixing and better pancake texture.
- Don't overmix the batter - this can lead to tough, dense pancakes. Mix just until ingredients are combined.
- Keep the heat on medium-low to prevent burning and ensure even cooking.
- For extra fluffy pancakes, let the batter rest for 2-3 minutes before cooking.
- Use fresh blueberries and gently fold them in to prevent breaking and bleeding into the batter.
- If the batter seems too thick, add a tablespoon of almond milk to thin it out.
- Use a non-stick pan or well-seasoned griddle to prevent sticking.
- Avoid pressing down on pancakes while cooking - this compresses them and makes them dense.
- For perfectly shaped pancakes, use a measuring cup or ladle for consistent portioning.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 7g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 95mg
