Almond Flour Blueberry Pancakes

Moist, fluffy Almond Flour Blueberry Pancakes make the perfect healthy breakfast! High protein, lower carbohydrate, and so delicious!

INGREDIENTS

– almond flour – tapioca flour – baking powder – ground cinnamon

Step-by-step instructions!

Follow our easy instructions for success!

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1

Stir together the almond flour, tapioca flour, baking powder, cinnamon, and sea salt in a mixing bowl until the dry ingredients are combined.

2

In a separate bowl, mix the eggs, milk, pure maple syrup, and pure vanilla extract until the wet ingredients are combined. Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.

3

Heat a large nonstick skillet over medium heat and add enough avocado oil, cooking spray, or coconut oil to coat the surface. Allow the skillet to heat up for a few minutes.

4

Measure out a scant 1/3 cup of batter and pour it onto the hot skillet. Sprinkle the top of the batter with your desired amount of blueberries – I do 4 to 6 berries per pancake, depending on the size of the berries.

5

Allow the batter to cook for 2-3 minutes, until the sides begin to set up.

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