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Almond Flour Blueberry Pancakes

Fluffy, low-carb pancakes made with almond flour and fresh blueberries. Perfect for a healthy breakfast or brunch!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder gluten-free
  • 1/4 tsp salt
  • 2 eggs beaten
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
Toppings
  • 1/2 cup blueberries fresh or frozen
  • maple syrup optional, for serving

Equipment

  • Non-stick Pan
  • Mixing Bowl

Method
 

  1. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
  2. In another bowl, whisk together eggs, almond milk, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and mix until smooth.
  4. Gently fold in blueberries.
  5. Heat a non-stick pan over medium heat and lightly grease. Pour batter to form pancakes.
  6. Cook for 2-3 minutes per side until golden brown. Serve with maple syrup if desired.

Notes

For extra fluffiness, separate the eggs and beat the whites before folding them into the batter. You can also add a sprinkle of cinnamon for extra flavor.