Gluten-freeVegetarianPescetarianPollotarianGrain-freeLow carb
Fluffy Blueberry Almond Flour Pancakes
Light and fluffy pancakes made with almond flour and almond milk, studded with fresh blueberries.
- 25
- min
- 8
- servings
- ~240
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Heat a griddle to 350°F or warm a frying pan over medium heat until a drop of water sizzles and evaporates on contact.
- 2
Combine the almond flour, sugar, salt, baking powder, and baking soda in a bowl. Add the egg, lemon juice, almond milk, and oil, then whisk until just incorporated — the batter may remain slightly lumpy.
- 3
Using a spatula, carefully fold in the blueberries to your liking.
- 4
Immediately pour batter onto the lightly greased griddle or pan and cook until set, flipping once. Serve warm with syrup.
Allergens
Tree nutsEggs
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
