Almond Flour Blueberry Pancakes Recipe

If you’re craving a delightfully fluffy stack of pancakes that also happens to be gluten-free and relatively low-carb, then this Almond Flour Blueberry Pancakes recipe is an absolute must-try! As an avid home cook and food blogger, I’ve spent years perfecting this delectable breakfast treat, ensuring it delivers on both taste and nutrition.

Ingredients

You’ll need the following ingredients:

• 2 cups of finely ground almond flour (I highly recommend using a commercial brand like Bob’s Red Mill or Kirkland for best results)
• 3/4 cup unsweetened almond milk or coconut milk (you can also use regular milk or buttermilk)
• 4 large eggs
• 2 tablespoons melted coconut oil or butter
• 2 teaspoons pure maple syrup or honey (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice or apple cider vinegar
• 3/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1 1/2 cups fresh or frozen (and thawed) blueberries

Timing

Step-by-Step Instructions for Cooking Almond Flour Blueberry Pancakes Recipe

Step 1- Blend the Batter: In a blender, combine the almond flour, almond milk, eggs, melted coconut oil, maple syrup, vanilla extract, lemon juice, baking soda, and salt. Blend until the mixture is smooth and well-incorporated. Alternatively, you can whisk the ingredients together in a large bowl, but blending ensures a smoother texture.

Step 2- Rest the Batter: Let the pancake batter rest for 5-10 minutes. This resting period allows the almond flour to absorb the liquids, resulting in a thicker and more manageable consistency.

Step 3- Heat the Griddle: Preheat your griddle or a large non-stick skillet over medium heat. Lightly grease the surface with a touch of coconut oil or butter to prevent sticking.

Step 4- Cook the Pancakes: Using a 1/4 cup measure or a large cookie scoop, pour the batter onto the hot griddle or skillet. Gently scatter a few blueberries over the top of each pancake. Cook until the edges start to look dry and bubbles form on the surface, about 2-3 minutes. Flip the pancakes and continue cooking for another 1-2 minutes, or until golden brown on both sides.

Step 5- Serve and Enjoy: Transfer the cooked pancakes to a plate and keep them warm in the oven (set to the lowest temperature) while you prepare the remaining batches. Serve hot, with your favorite toppings and accompaniments.

Tips for Adding Fresh Blueberries to the Pancake Batter for Optimal Flavor

While you can certainly fold the blueberries into the pancake batter before cooking, I find that sprinkling them directly onto the pancakes as they cook on the griddle yields the best results. This method helps prevent the blueberries from bursting and turning the batter an unappetizing shade of blue. Plus, it ensures that each bite is bursting with fresh, juicy blueberry goodness!

Tips for Serving and Toppings

These Almond Flour Blueberry Pancakes are incredibly versatile and can be served with a wide range of toppings to suit your taste preferences:

• Maple Syrup or Honey: A classic topping that pairs beautifully with the nutty flavor of almond flour and the tartness of the blueberries.
• Fresh Berries: Complement the blueberries in the pancakes with a medley of fresh strawberries, raspberries, or blackberries for an added burst of fruity flavors.
• Whipped Cream or Greek Yogurt: For a creamy and indulgent touch, top your pancakes with a dollop of freshly whipped cream or tangy Greek yogurt.
• Nut Butters: Almond butter or cashew butter make an excellent addition, providing a rich, nutty flavor and a protein boost.
• Powdered Sugar: For a touch of sweetness and a visually appealing presentation, lightly dust your pancakes with a sprinkle of powdered sugar.
• Lemon or Orange Zest: Add a bright, citrusy note by grating some lemon or orange zest over your pancakes before serving.

Some Ideas for Customizing the Recipe with Different Ingredients

While the classic combination of almond flour and blueberries is undeniably delicious, you can easily customize this recipe to suit your personal preferences or dietary needs. Here are a few ideas to get you started:

• Chocolate Chips or Cacao Nibs: For a decadent twist, fold in some dark chocolate chips or cacao nibs into the batter.
• Nuts or Seeds: Add a crunchy texture by sprinkling chopped nuts (such as almonds, pecans, or walnuts) or seeds (like chia or flaxseeds) over the pancakes before cooking.
• Spices: Experiment with warm spices like cinnamon, nutmeg, or cardamom for a cozy, autumnal flavor profile.
• Extracts: Instead of vanilla, try using almond extract or orange extract for a unique flavor twist.
• Fruit Variations: Swap out the blueberries for other fresh or frozen fruits like raspberries, sliced bananas, or diced strawberries.
• Dairy-Free or Vegan Options: Substitute the eggs with a flax or chia egg, and use a plant-based milk and oil to make these pancakes dairy-free or vegan-friendly.

Nutritional Facts

• Calories: 280
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 120mg
• Sodium: 200mg
• Total Carbohydrates: 16g
• Dietary Fiber: 4g
• Total Sugars: 6g
• Protein: 10g

Conclusion

Indulging in a stack of these Almond Flour Blueberry Pancakes is a delightful way to start your day while still keeping your dietary goals in mind. With their fluffy texture, nutty flavor, and bursts of juicy blueberries, these pancakes are sure to become a weekend breakfast staple in your household. Experiment with different toppings and ingredient variations to find your perfect combination, and don’t forget to share your creations with fellow food enthusiasts!

FAQs

1. Can I use a different type of flour instead of almond flour? While almond flour is the star ingredient in this recipe, you can experiment with other gluten-free flours like coconut flour or oat flour. However, keep in mind that the ratios and liquid amounts may need to be adjusted to achieve the desired consistency.

2. Can I use frozen blueberries instead of fresh ones? Absolutely! Frozen blueberries work just as well in this recipe. Just make sure to thaw them completely before adding them to the batter or sprinkling them onto the pancakes.

3. Can I make the batter ahead of time? While it’s best to cook the pancakes immediately after preparing the batter, you can make the batter a day in advance and store it in the refrigerator. Just give it a good whisk before cooking to reincorporate any separated ingredients.

4. How should I store leftover pancakes? Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop them in the microwave for 30-60 seconds or place them in a preheated oven at 300°F (150°C) for 5-10 minutes.

5. Can I freeze these pancakes? Yes, these Almond Flour Blueberry Pancakes freeze beautifully! Allow the cooked pancakes to cool completely, then stack them with parchment paper or wax paper in between. Place them in an airtight container or resealable plastic bag and store them in the freezer for up to 2-3 months.

6. Can I make these pancakes nut-free? If you have a nut allergy, you can substitute the almond flour with a nut-free alternative like oat flour or sorghum flour. Just be mindful of potential adjustments to the liquid ratios and cooking times.

7. Can I use a sugar substitute instead of maple syrup or honey? Absolutely! Feel free to use your preferred sugar substitute, like stevia, monk fruit sweetener, or erythritol, to suit your dietary needs or preferences.

8. Can I make these pancakes dairy-free or vegan? Yes, you can easily make these pancakes dairy-free by using a plant-based milk like almond milk or coconut milk. To make them vegan, you’ll also need to substitute the eggs with a suitable vegan egg replacer, such as flax eggs or commercial egg replacers.

Remember, cooking is an art, and experimentation is key to finding the perfect recipe that suits your taste buds and dietary requirements. Don’t be afraid to tweak and customize this Almond Flour Blueberry Pancakes recipe to make it your own.