Almond flour and blueberry pancakes

Name: Almond flour and blueberry pancakes
Cook time: 10 min
Yield: 2 servings
Ingredients: Almond flour : 1 cup (approx. 100 g); Baking powder : 1 tsp; Ground cinnamon: ¼ tsp; Salt: 1 tiny pinch; Banana : 1; Blueberries; Eggs : 1 (optional); Milk : 2-3 Tbsp (adjust the batter consistency)

Nutritional Benefits : Almond flour is naturally very low in digestible carbohydrates and preventing rapid postprandial glucose surges. Blueberries are in anti-oxidants which are beneficial to the body.

10 min 2 servings 372 kcal

372 kcal

Calories

15.2 g

Protein

14.8 g

Carbs

20 g

Fat

Ingredients

•Almond flour : 1 cup (approx. 100 g)
•Baking powder : 1 tsp
•Ground cinnamon: ¼ tsp
•Salt: 1 tiny pinch
•Banana : 1
•Blueberries
•Eggs : 1 (optional)
•Milk : 2-3 Tbsp (adjust the batter consistency)

Method

1
In a mixing bowl, vigorously whisk the eggs (optional), almond milk, vanilla extract, and optional sweetener until light, frothy, and homogenous.
2
Add the fine almond flour, baking powder, ground cinnamon, and salt. Whisk gently until just combined into a smooth, thick batter. Let the batter rest for 2–3 minutes .
3
Warm a pan over medium-low heat. Brush lightly with ½ tsp oil.
4
Pour ¼ cup of batter per pancake onto the warm surface. Immediately press 6–8 blueberries directly into the top of each wet pancake rather than mixing them into the raw batter.
5
Cook gently over low heat for 2.5–3 minutes.
6
Cook the pancake well from both sides.