Fluffy almond flour pancakes with blueberries

Fluffy almond flour pancakes with blueberries: a quick recipe with organic eggs, defatted almond flour, almond milk and wild blueberries.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 2 organic eggs
• 1 handful of wild blueberries
• 50g defatted almond flour
• 50ml unsweetened almond milk
• 1 tsp coconut oil
• ½ tsp cream of tartar baking powder
• 1 tsp maple syrup

Method

You’ll need: frying pan · sieve · spatula

1. Wash the blueberries and drain them well. Ideally, don't use the eggs and almond milk ice-cold.
2. Whisk the eggs with the almond milk and maple syrup until smooth. Stir in the almond flour and cream of tartar baking powder until you have an even batter.
3. Leave the batter to rest briefly so the almond flour can absorb liquid. Then gently fold in the blueberries.
4. Melt the coconut oil in a non-stick frying pan over a low to medium heat. Add small portions of batter and cook them slowly.
5. Turn the pancakes when the top starts to set and the underside is golden brown. Briefly finish cooking the second side.
6. Serve warm and, if you like, top with a few extra blueberries.

Good to know

These pancakes are soft, tender and satisfying. Just the thing when your morning should be easy but still a little special.

Swaps

Almond milk → tinned coconut milk, diluted with a little water (often a little creamier and usually without additives). Maple syrup → date paste (also adds a little fibre). Coconut oil → ghee (heat-stable and aromatic). Blueberries → raspberries (usually more fibre).

Allergens

Contains egg and almonds (tree nuts, also in the almond milk); usually well suited to children if the texture is right and the berries are served in an age-appropriate way, and during pregnancy no problem as long as the eggs are fully cooked.

Dairy-free recipes