Craving fluffy, diner-style pancakes but sticking to a low-carb or gluten-free lifestyle? You’ve come to the right place! These Almond Flour Blueberry Pancakes are a game-changer. They’re light, airy, packed with juicy berries, and so simple to make. Forget dense, heavy low-carb pancakes; this recipe delivers pure breakfast bliss without the guilt. Let’s get flipping!
Ingredients
• 1 cup or 112g almond flour
• 4 large eggs
• ¼ cup or 60ml coconut oil, melted
• 1 teaspoon or 5ml vanilla extract
• ¼ cup or 48g granular sugar substitute
• ½ teaspoon baking soda
• 1 teaspoon cream of tartar
• ¼ cup or 60g full-fat, plain yogurt
• ½ cup or 75g fresh blueberries
• Additional coconut oil to grease the pan
Instructions
1. Directions
2. In a large bowl, whisk together the almond flour, sugar substitute, baking soda, and cream of tartar until no lumps remain.
3. In a separate medium bowl, whisk the eggs until light and frothy. Stir in the melted coconut oil, vanilla extract, and plain yogurt until smooth.
4. Pour the wet into the dry and mix until just combined—do not overmix. The batter will be slightly thicker than traditional pancake batter. Gently fold in the fresh blueberries.
5. Heat a large non-stick skillet or griddle over medium-low heat. Add about a teaspoon of coconut oil and swirl to coat the surface.
6. For each pancake, spoon about 2-3 tablespoons of batter onto the hot skillet. Cook for 3-5 minutes on the first side, until bubbles form and the edges are firm.
7. Carefully flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, adding more coconut oil to the pan as needed.
8. Serve warm, topped with a dollop of yogurt and a sprinkle of fresh blueberries.
Nutritional Information
• Nutrition (per serving)
• Calories: 368kcal | Carbohydrates: 9g | Protein: 12g | Total Fat: 33g
Pro Tips
• Keep the heat on medium-low. Almond flour burns more quickly than regular flour, so a lower temperature ensures a golden-brown finish without a burnt exterior.
• Mix the batter only until just combined. Overmixing can develop the proteins and result in dense, tough pancakes instead of light and fluffy ones.
• Wait for bubbles to form across the surface and for the edges to look dry before flipping. This is the best indicator that the pancake is stable enough to be turned without falling apart.
• Let the batter rest for 5 minutes after mixing. This allows the almond flour to fully absorb the liquid, which helps improve the final texture of the pancakes.
FAQ
Q: Why are my almond flour pancakes burning
A: Almond flour burns more quickly than regular flour. To prevent burning, cook the pancakes on medium-low heat. This ensures they cook through evenly and develop a golden-brown color without a burnt exterior.
Q: How do I make these pancakes fluffy and not dense
A: For maximum fluffiness, mix the batter only until the wet and dry ingredients are just combined. Overmixing can lead to dense pancakes. Also, letting the batter rest for 5 minutes before cooking allows the almond flour to absorb liquid, improving the final texture.
Q: When is the right time to flip almond flour pancakes
A: Wait until you see bubbles forming across the surface and the edges look firm and dry. This is the key indicator that the pancake is stable enough to be flipped without falling apart.
Q: Can I use frozen blueberries in this recipe
A: Yes, you can use frozen blueberries. For best results, do not thaw them before gently folding them into the batter to prevent them from bleeding color into the mix. You may need to add an extra minute to the cooking time.
