Almond Blueberry Pancakes
I tend to crave protein over carbs in the morning. These pancakes are the exception, as the ingredients are healthy, wheat free, gluten free, high in protein and contain no refined sugar. Pepper made them for me with some turkey bacon and topped them with some toasted pecans. I had enough energy to play three hours of tennis and take a hike.
Heat coconut oil in a skillet over medium-low heat. Ladle 1 tablespoon of the batter onto the skillet for each pancake and top each with scattered blueberries.
Cook until small bubbles form on the top of each pancake; when bubbles begin to open, flip.
Almond Blueberry Pancakes
I tend to crave protein over carbs in the morning. These pancakes are the exception, as the ingredients are healthy, wheat free, gluten free, high in protein and contain no refined sugar.
- Category: Breakfast, Brunch
Ingredients
- 2 large eggs
- Grass-fed butter to dot (optional)
- 1/4 c toasted pecans
- 3/4 c fresh blueberries
- 2 tbsp. coconut oil
- 1 tbsp. arrowroot powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 1/2 c blanched almond flour
- 1/4 c water
- 1 tbsp. vanilla extract
- 1/4 c agave nectar
- Pure Maple Syrup (optional)
Instructions
- Using a blender, combine eggs, agave, vanilla and water until smooth (about 1 minute). Add almond flour, salt, baking soda and arrowroot powder and blend well to combine.
- Heat coconut oil in a skillet over medium-low heat. Ladle 1 tablespoon of the batter onto the skillet for each pancake and top each with scattered blueberries.
- Cook until small bubbles form on the top of each pancake; when bubbles begin to open, flip.
- Repeat until all the batter is used. Stack 2-3 cakes per plate, dotting each layer with butter (optional), top with more blueberries, toasted pecans and maple syrup (optional).
Notes
Recipe Developed By: Pepper Weinglass