Almond Flour Blueberry Pancakes
Fluffy and naturally low-carb, these almond flour pancakes are bursting with juicy blueberries and have a hint of vanilla.
Ingredients
- ½ cup almond flour
- 1 tbsp coconut flour
- ½ tsp baking powder
- ¼ tsp cinnamon
- 1 large egg
- ¼ cup unsweetened almond milk
- ½ tsp vanilla extract
- ½ tbsp erythritol or monk fruit sweetener
- ¼ cup fresh blueberries
- ½ tbsp coconut oil for cooking
Instructions
- In a bowl, whisk together almond flour, coconut flour, baking powder, and cinnamon.
- In another bowl, whisk the egg, almond milk, vanilla extract, and sweetener.
- Combine the wet and dry ingredients, stirring until smooth. Gently fold in blueberries.
- Heat coconut oil in a nonstick pan over medium-low heat.
- Pour small amounts of batter onto the pan, forming pancakes about 3 inches wide.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden brown.
- Serve warm with sugar-free syrup or a dollop of Greek yogurt.
Nutrition
Serving: 3gCalories: 84kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 27mgSodium: 62mgPotassium: 16mgFiber: 2gSugar: 1gVitamin A: 43IUVitamin C: 1mgCalcium: 57mgIron: 1mg
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Nutritional information shared on this website is an estimate and may vary based on the exact ingredients or brands used, as well as portion sizes. These estimates are provided as a courtesy and should not replace the advice of a licensed dietitian or healthcare professional. For accurate nutrition details, I recommend calculating values based on the specific products and tools you use.
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