Almond Blueberry Pancakes

Almond Blueberry Pancakes

Shivangi Rao
Prep Time 20 mins
Cook Time 10 mins
Course Breakfast, Dessert

Ingredients
  

  • Coconut oil – 2 tablespoons
  • 3 eggs
  • 1 ripe banana
  • 3/4 cup Bob’s Red Mill Almond Flour
  • 1/4 cup Bob’s Red Mill Coconut Flour
  • 1/2 cup of frozen or fresh blueberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground cinnamon

Instructions
 

  • Peel the banana and mash it with a fork.
  • Add the 3 eggs, vanilla extract, and continue to mash.
  • Add the almond flour, coconut flour, cinnamon, and salt and mix well to form a batter.
  • Add 1 tablespoon of softened coconut oil to the batter and mix well.
  • Add blueberries to the batter and mix in.
  • Heat 1 tablespoon of coconut oil in a pan on medium heat
  • Spoon batter onto the pan and form a pancake shape
  • Fry each side until golden brown and cooked through
  • Serve hot with nut butters, raw honey, or a small amount of high quality Grade B maple syrup to taste!
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