Description
Fluffy gluten-free pancakes bursting with juicy blueberries. A weekend brunch winner!
Ingredients
Units
Scale
- 1 cups (237 ml) Almond Flour
- 1/4 cup All Purpose Gluten Free Flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons sugar
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup yogurt (plain or vanilla)
- 1 cups (237 ml) blueberries
Instructions
- In a large bowl, whisk together eggs, milk, and yogurt.
- Add in flours, baking powder, salt, and sugar. Whisk until just combined; some lumps are okay.
- Fold in blueberries.
- Heat a non-stick skillet with a smear of butter or cooking spray.
- Drop 1/3 cup of batter into the skillet and let cook for 1-2 minutes. Once the batter starts forming bubbles, flip it.
- Cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup and fresh blueberries.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- If your blueberries are particularly juicy, consider gently tossing them in a tablespoon of flour before adding them to the batter to prevent soggy pancakes.
- These pancakes freeze well! Cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the microwave or toaster.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 10
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 50