Ingredients
- 1-1/2 cups milk of choice (milk or almond milk)
- 3 eggs
- 1 Tbsp. maple syrupe/sweetener of choice
- 1-1/2 cups almond flour
- 1/12 cups old-fashioned oats (not instant)
- 2 tsp. baking powder
- 1 tsp. salt
- 1-1/2 cups blueberries, fresh/frozen
Details
Servings 16
Adapted from wherewomencook.com
Preparation
Step 1
1. Combine all ingredients except for blueberries in a blender and blend for 30 seconds, or until oats are fairly smooth. Pour batter into a bowl and let rest for 10-15 minutes or until slightly thickened. Fold blueberries into batter.
2. Heat pan over medium heat, pour a little oil on a paper towel and carefully rub it on the hot pan. For each pancake plop 2 heaping tablespoons of batter onto pan. Let pancakes cook for 3-4 minutes or until little bubbles in batter start to pop and the edges are dry.
3. Gently flip pancakes, cook for 1-2 minutes and repeat. Finished pancakes can be kept warm by covering with foil and placing in a 200 degree oven. Make extra as they freeze well and can be reheated on busy mornings.
Note: You ca make your own almond flour by putting blanched, skinless almonds in a food processor and pulsing until it is a soft flour.
Also, you can make these pancakes using the "homemade pancake mix" (found on Key Ingredient) by replacing all dry ingredients with 3 cups of the pancake mix.
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