Easy-to-cook recipe of fluffy almond pancakes with blueberries, as an ideal low-carb breakfast option.
Cooking time:
19 minutes
Wet Ingredients:
2 eggs
1/3 cup coconut or almond milk
1 tbsp. olive oil
1/2 tbsp. maple syrup
1 tbsp. vanilla extract
1/4 tsp. almond extract
Dry Ingredients:
1 ¼ cup almond flour
¼ tsp. baking soda
1/4 tsp. salt
butter
fresh blueberries
chocolate chips
Recipe:
1. Combine eggs, milk, oil, maple syrup, vanilla and almond extracts in a large bowl, whisking until smooth.
2. Add almond flour, baking soda, and a pinch of salt into the mixture, stirring until thoroughly combined.
3. Lightly grease a nonstick skillet with butter, olive oil, or coconut oil, heating it over medium heat.
4. Pour approximately 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and edges are cooked.
5. Flip the pancakes and continue cooking until golden brown on the underside, adjusting heat if necessary to avoid burning. Repeat with remaining batter. Serve warm.
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