Start your morning with these fluffy blueberry banana pancakes that are grain-free, gluten-free and refined sugar-free made with almond flour for an easy delicious breakfast!
Ingredients:
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1 cup almond flour
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1 tsp baking powder
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4 eggs, lightly whisked
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1 banana, mashed
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1/4 cup unsweetened almond milk, or milk of choice
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1 tsp vanilla extract
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3/4 cup blueberries
Instructions:
In a large bowl, mix together all ingredients, except the blueberries, until all clumps are gone (I used a hand mixer which worked perfectly!).
Heat a greased skillet over medium heat and spoon about a 1/4 cup of batter onto the skillet and sprinkle each pancake with blueberries. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. Flip over when the surface is bubbly and edges are slightly dry.
Serve immediately with maple syrup or powdered sugar and enjoy!
Nutrition:
Serving: 1 pancake | Calories: 144kcal | Carbohydrates: 10.7g | Protein: 6.3g | Fat: 9.5g | Saturated Fat: 1.3g | Sodium: 45.8mg | Fiber: 2.2g | Sugar: 5.2g
Nutrition inforation is automatically calculated, so should only be used as an approximation.
Gellner, K. (2024f, April 25). Blueberry banana almond flour pancakes. Eat Yourself Skinny. https://www.eatyourselfskinny.com/blueberry-banana-almond-flour-pancakes/#wprm-recipe-container-15334