Blueberry Almond Pancake
Blueberry almond pancakes are a delicious and nutritious breakfast option made with a fluffy pancake batter that includes fresh or frozen blueberries and sliced or ground almonds. The blueberries add natural sweetness and a juicy texture, while the almonds contribute a nutty flavor and slight crunch. These pancakes are often topped with maple syrup, extra berries, or almond slivers for added taste and presentation. They can be made with traditional flour or healthier alternatives like almond flour for a gluten-free version.
Ingredients
- 1 cup almond flour
- 2 eggs
- ½ cup unsweetened almond milk
- ½ cup blueberries
- 1 tablespoon melted coconut oil
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
Instructions
- Combine the eggs, almond milk, melted coconut oil, and vanilla essence in a bowl.
- Continue blending after adding the baking powder and almond flour.
- Fold the blueberries in slowly.
- Melt a tiny amount of coconut oil in a non-stick skillet over medium heat.
- Spoon the batter into pancake shapes on the griddle and cook the pancakes until golden brown on both sides.
- If preferred, top the dish with more blueberries and sprinkle it with maple syrup.
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