Blueberry almond pancakes

Blueberry almond pancakes made with almond flour, blueberries and ghee: moist and quick to make for an easy breakfast without refined sugar.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 410 kcal per serving
• Protein: 18 g
• Fat: 33 g
• Carbs: 8 g

Ingredients

• 100g almond flour
• 3 eggs
• 100g blueberries
• 50ml almond milk
• 1 tbsp ghee
• 1 tsp baking powder
• 1 pinch of vanilla extract

Method

You’ll need: frying pan · mixing bowl · spatula

1. Whisk the eggs thoroughly in a bowl with the almond milk and vanilla extract until smooth.
2. Stir in the almond flour and baking powder until you have an even, fairly thick batter.
3. Gently fold in the blueberries so they stay as whole as possible.
4. Heat the ghee in a non-stick frying pan and add the batter in portions. Cook the pancakes over a medium heat until golden brown underneath.
5. Carefully flip the pancakes and cook the second side until they're cooked through inside and lightly browned outside.
6. Serve warm, with a few fresh blueberries or a spoonful of unsweetened yoghurt if you like.

Good to know

These pancakes are soft, nutty and nicely moist. They're good for slow mornings when you fancy something sweet that still stays simple.

Swaps

Almond milk → coconut milk drink from a carton (a bit creamier, usually very low in carbs); ghee → olive oil (more monounsaturated fatty acids); blueberries → raspberries (often a little more fibre and usually similarly low in carbs); vanilla extract → Ceylon cinnamon (adds aromatic plant compounds)

Allergens

Contains eggs and almonds, so not suitable for people with an egg or nut allergy. Usually fine for children if the texture suits them; no concern in pregnancy as long as the eggs are fully cooked. Contains: milk.