Breakfast will be delicious with these simple blueberry pancakes! They don’t include refined sugars, are dairy-free, gluten-free, and are produced with almond flour.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 large eggs
- 2 tablespoons honey
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 1 ½ cups almond flour
- ¼ teaspoon Himalayan sea salt
- ¼ teaspoon baking soda
- 1 cup fresh blueberries
- 1 tablespoon coconut oil, or as needed
Instructions
- Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
- Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 162 mg |
| Sugars | 10 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |