Gluten-free almond and blueberry pancakes

Gluten-free almond and blueberry pancakes with almond flour, eggs, blueberries and maple syrup – moist, quick to make and ideal for a relaxed breakfast.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 333 kcal per serving
• Protein: 14 g
• Fat: 25 g
• Carbs: 13 g

Ingredients

• 50g almond flour
• 2 organic eggs
• 50ml milk
• 50g blueberries
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• 1 pinch of salt

Method

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

1. Stir the eggs, milk, almond flour and salt together in a bowl into a smooth batter.
2. Wash the blueberries and carefully fold them into the batter so they stay whole.
3. Heat a frying pan and melt the coconut oil in it over a medium heat.
4. Add small portions of batter to the pan and cook the pancakes until the underside is golden brown and the top starts to set.
5. Carefully flip the pancakes and finish cooking on the second side until cooked through.
6. Serve the almond and blueberry pancakes warm with maple syrup.

Good to know

These pancakes are soft, moist and quick to make in the frying pan. Just right when you want something sweet that still stays nice and simple.

Swaps

Milk → unsweetened almond milk (still gluten-free), maple syrup → almond butter (nutty rather than sweet, adds fat and protein), coconut oil → ghee (buttery flavour, heat-stable; contains milk), blueberries → raspberries (also provide fibre, slightly tarter)

Allergens

Contains egg, milk and almonds (tree nuts). Generally suitable for children; serve the blueberries in a way that suits their age. In pregnancy, fine when using fresh, washed ingredients and eggs that are cooked right through.