Almond Flour Blueberry Pancakes
These almond flour blueberry pancakes are where my love of a good breakfast meets the way I like to eat now, naturally sweet, gluten free, and fluffy enough that no one feels like they are missing out. Breakfast was always a real meal in my house, never rushed, and I have held onto that even as my recipes have gotten a little more mindful. A stack dotted with berries that also happens to love your body back is my kind of morning. Make them on a slow day, pile on extra blueberries, and start things off soft and sweet.
Ingredients
- 2 eggs
- ¼ cup milk
- 1 tablespoon avocado oil
- ½ teaspoon lemon juice
- 1 cup almond flour
- 1 tablespoon sugar adjust to taste
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- butter for cooking
- fresh blueberries
Instructions
- Mix Wet Ingredients:In a medium bowl, whisk together the eggs, milk, avocado oil, vanilla extract, and lemon juice until fully combined
- Add Dry Ingredients:Add in the almond flour, sugar, salt, and baking powder. Stir gently until a smooth, pourable batter forms.Pro Tip: Let the batter sit for 2–3 minutes to slightly thicken for easier cooking.
- Preheat the Pan:Heat a nonstick or cast iron skillet over medium-high heat. Add a small pat of butter and let it melt completely. The pan should be hot before adding the batter.
- Cook the Pancakes:Spoon the batter onto the hot skillet to form 3–4 inch pancakes. Quickly press a few blueberries into each pancake while the top is still wet.
- Flip and Finish:Cook for 2–3 minutes, or until bubbles form on the surface and edges start to set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serve Warm:Enjoy immediately with butter, maple syrup, or a drizzle of honey.