Blueberry Banana Almond Flour Pancakes
Start your morning with these fluffy blueberry banana pancakes that are grain-free, gluten-free and refined sugar-free made with almond flour for an easy delicious breakfast!
Servings: 8
Ingredients
- 1 cup almond flour
- 1 tsp. baking powder
- 4 eggs lightly whisked
- 1 banana mashed
- 1/4 cup unsweetened almond milk or milk of choice
- 1 tsp vanilla extract
- 3/4 cup blueberries
Instructions
- In a large bowl, mix together all ingredients, except the blueberries, until all clumps are gone (I used a hand mixer which worked perfectly!)
- Heat a greased skillet over medium heat and spoon about a 1/4 cup of batter onto the skillet and sprinkle each pancake with blueberries. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. Flip over when surface is bubbly and edges are slightly dry.
- Serve immediately with maple syrup or powdered sugar and enjoy!
Nutrition
Serving: 1pancake | Calories: 144kcal | Carbohydrates: 10.7g | Protein: 6.3g | Fat: 9.5g | Saturated Fat: 1.3g | Sodium: 45.8mg | Fiber: 2.2g | Sugar: 5.2g