How to Make Almond Flour Blueberry Pancakes - A Step-by-Step Guide

Breakfast is the most important meal of the day, so why not start your day with a delicious and healthy stack of almond flour blueberry pancakes? This recipe combines the nutty flavor of almond flour with the sweet and juicy burst of blueberries for a breakfast treat that is sure to please everyone at the table.

Whether you follow a low-carb or gluten-free diet or simply want to try something new, these pancakes are a great option. Almond flour is a nutritious alternative to tradition...

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Ingredients

  • 3 large eggs
  • 2 tablespoons honey
  • 1 tablespoon water
  • 1 tablespoon vanilla extract
  • 1 ½ cups almond flour
  • ¼ teaspoon Himalayan sea salt
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries
  • 1 tablespoon coconut oil, or as needed

Information

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
  • Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.
  • Nutrition

    278 cal.

    • Total Fat: 20g
    • Saturated Fat: 4g
    • Cholesterol: 93mg
    • Sodium: 162mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 10g
    • Protein: 10g
    • Vitamin C: 2mg
    • Calcium: 16mg
    • Iron: 1mg
    • Potassium: 60mg