Gluten-free blueberry almond pancakes

Gluten-free blueberry almond pancakes with plenty of protein and soft berries. A sweet, warm breakfast classic made entirely without regular wheat flour.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 26 g
• Fat: 30 g
• Carbs: 10 g

Ingredients

• 50g almond flour
• 2 eggs
• 50ml unsweetened gluten-free oat milk
• 50g blueberries
• 1 tsp coconut oil

Method

You’ll need: frying pan · spatula · ladle

1. Crack the eggs into a tall jug and stir in the almond flour and oat milk until there are no lumps.
2. Wash the blueberries carefully and fold them into the batter with a spoon.
3. Heat the coconut oil in a non-stick frying pan over a medium heat – not too hot.
4. Use a ladle to drop three dollops of batter into the pan and cook them on the first side.
5. Carefully flip the pancakes as soon as bubbles rise, and serve them warm.

Good to know

Weekend pancakes are a must. This version uses fine nut flour.

Swaps

Blueberries → raspberries (fresh raspberries contain a little less fruit sugar and break down beautifully juicy in the soft batter).

Cooking tips

Almond flour burns much faster in the pan than regular flour. So be sure to cook the little pancakes on a slightly lower heat.

Storage

Pancakes are best eaten straight from the hot pan. In the fridge they quickly firm up and dry out a little.

Allergens

Contains eggs and tree nuts (almonds). Completely gluten-free and lactose-free.

Dairy-free recipes