Blueberry Almond Flour Pancakes


Blueberry Almond Flour Pancakes

Servings: 3
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Calories 285 kcal



  • 1 cup almond flour
  • 1 ½ teaspoons baking powder
  • Pinch salt
  • 3 large eggs
  • 2 tablespoons unsweetened almond milk
  • 50 g fresh blueberries
  • Sugar-free maple syrup to serve



  1. Whisk together the almond flour, baking powder, and salt in a mixing bowl.
  2. In a separate bowl, whisk together the eggs and almond milk.
  3. Stir together the wet and dry ingredients until smooth and well combined.
  4. Fold in the blueberries then let the batter rest for 5 minutes.
  5. Melt 1 tablespoon butter in a large skillet over medium-high heat.
  6. Spoon half of the batter into the pan, making 2 pancakes.
  7. Cook until bubbles form in the surface of the batter then flip and cook until the pancakes are browned underneath.
  8. Serve the pancakes hot with sugar-free maple syrup.
  9. Store the remaining batter in an airtight container in the fridge.

Recipe Notes

Nutrition: 285 calories, 23g fat, 14g protein, 10.5g carbs, 4g fiber, 6.5g net carbs

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