Almond flour, egg, almond milk, and baking powder form the batter for these blueberry pancakes. A sugar substitute provides sweetness, oil enriches the mixture, and the blueberries are folded in last to help them remain whole.
Ingredients
- 1 cup almond flour
- 1 tablespoon sugar substitute
- 1 teaspoon baking powder
- 1 egg
- 3/4 cup almond milk
- 1 tablespoon oil
- 1/2 cup blueberries
Cook the Pancakes
- Add the almond flour, sugar substitute, baking powder, egg, almond milk, and oil to a mixing bowl.
- Stir until the ingredients are combined and no obvious pockets of dry flour remain.
- Fold in the blueberries gently.
- Heat a skillet. Pour portions of batter onto the hot surface, leaving room to turn each pancake.
- Cook for 2–3 minutes per side, turning carefully, until the pancakes are cooked through.
Timing and Yield
Plan on 5 minutes of prep and 10 minutes of cooking. The recipe makes 6 pancakes. Keep the portions similar in size so the cooking method works consistently from one pancake to the next.
Working with Almond Flour Batter
Almond-flour pancakes can be more delicate than wheat-flour pancakes. Wait until the first side has enough structure to lift, then use a thin spatula for the turn. Fold the berries in rather than stirring vigorously so they do not streak the batter.
If a blueberry sits directly against the skillet, move the spatula carefully around it when turning. Serve the pancakes warm, when the centers are tender and the berries are soft.
