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Almond Flour Blueberry Pancakes
Almond Flour Blueberry Pancakes
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Gluten and dairy-free almond flour blueberry pancakes sweetened with honey.
Ingredients:
  • 3 large eggs
  • 2 tablespoons honey
  • 1 tablespoon water
  • 1 tablespoon vanilla extract
  • 1.5 cups almond flour
  • 0.25 teaspoon Himalayan sea salt
  • 0.25 teaspoon baking soda
  • 1 cup fresh blueberries
  • 1 tablespoon coconut oil, or as needed
Instructions:
  • In a large bowl, combine eggs, honey, water, and vanilla. Stir in almond flour, sea salt, and baking soda until well mixed. Carefully fold in juicy blueberries.
  • Warm up the coconut oil on a sizzling griddle. Scoop batter with a large spoon onto the heated griddle and cook until bubbles appear and edges are dry, around 3 to 4 minutes. Flip and cook until the other side turns golden brown, for 2 to 3 minutes. Transfer to a plate and continue the process with the rest of the batter, adding more coconut oil if necessary.

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