Blueberry Almond Flour Pancakes Recipe

There’s something undeniably magical about waking up to the aroma of freshly cooked pancakes, especially when they are bursting with the succulent flavor of blueberries and the nutty goodness of almond flour. Our Blueberry Almond Flour Pancakes Recipe is a perfect blend of wholesome ingredients and delightful flavors, making it an ideal choice for a nourishing breakfast or a cozy weekend brunch. Each bite is a celebration of family bonding and creativity in the kitchen, encouraging us to embrace the beauty of simple, home-cooked meals. These pancakes are not just visually stunning; their fluffy texture and sweet-tart blueberry bursts make them worth every moment you spend making them.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup almond milk (or milk of choice)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Butter or oil for greasing the pan
• Powdered sugar for dusting (optional)

Instructions

1. In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, almond milk, honey, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. If the batter seems too thick, you can add a bit more almond milk to reach your desired consistency.
4. Gently fold in the blueberries, being careful not to crush them.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter.
8. Dust with powdered sugar if desired, and serve warm with your favorite toppings.

Helpful Tips

• For extra fluffiness, let the batter rest for a few minutes before cooking.
• If you’re using frozen blueberries, there’s no need to thaw them first. Just fold them directly into the batter.
• For a dairy-free version, use coconut oil for cooking and a plant-based milk like almond or oat milk.
• Feel free to add a pinch of cinnamon or nutmeg for a warm, spiced flavor.

Storage Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or on a skillet over low heat until heated through.

Ingredient Substitutions

• If you don’t have coconut flour, you can use an additional 2 tablespoons of almond flour.
• Substitute honey or maple syrup with agave nectar or any preferred sweetener.

Pairings

These pancakes pair beautifully with a side of crisp turkey bacon, a fresh fruit salad, or a dollop of Greek yogurt. For drinks, consider serving with freshly brewed coffee, a comforting mug of hot cocoa, or a refreshing glass of orange juice.

At Zynahz, our mission is to bring joy and creativity into your kitchen, and our Blueberry Almond Flour Pancakes Recipe is a perfect example. We hope you enjoy making and sharing these delicious pancakes with your family and friends. Don’t forget to let us know how they turned out by tagging us on social media. Share the love of cooking by introducing this recipe to those around you, and explore more delightful recipes on Zynahz. Follow us on social media and sign up for our newsletter to stay inspired!