The Best Blueberry Almond Pancakes

Nothing says weekend like a plate of hot flapjacks… but these made with almond flour and eggs leave you energized rather than bloated and wiped out. The blueberries add an extra touch of sweetness with a bit of maple syrup so you don’t even need the syrup pour. Instead, I like to drizzle some non-dairy yogurt, extra berries or some walnuts or pecans on top! The perfect blend of fiber, protein and healthy fat for you AND your kiddos.

Makes 6-8 PANCAKES

Ingredients

• 2 eggs

• 1/2 cup coconut milk (from the carton) - sub in cashew or oatmilk

• 2 tbsp extra virgin olive oil

• 2 tbsp maple syrup

• 1 cup almond flour, finely ground (not meal)*

• 1 tsp baking powder

• Pinch of salt

• 1/2 cup blueberries

Instructions

1. Lightly coat a large skillet with olive oil or coconut oil and place over low to medium heat.

2. In large bowl, whisk together the eggs, milk, oil, and maple syrup together until well combined.

3. In a separate bowl, blend together almond flour, baking powder and a pinch of salt. Combine with the egg mixture until smooth.

4. Add in blueberries and mix gently.

5. When pan is ready, pour about 1/4 cup of batter for each pancake onto the pan. When bubbles appear, flip your jacks and cook until golden brown on underside. You may need to lower your heat as the pancakes cook and if you notice they are getting too cooked underneath before bubbles appear.

6. Enjoy with a drizzle of non-dairy yogurt, syrup or sprinkle of berries or your favorite nut like pecans.

*NUT-FREE OPTION: You can swap in oat flour for the almond flour to make these nut-free.