Almond Flour Pancake with Blueberry and Strawberry
This gluten-free pancake recipe is a simple dish to make for breakfast
PREP TIME: 5 Mins
COOK TIME: 10 Mins
TOTAL TIME: 15 Mins
1 cup almond flour
1/2 tsp baking powder
1/4 tsp salt
2 brown eggs
1/4 cup almond milk
1 tsp coconut oil
1 tsp vanilla extract
1 cup of blueberries
1 cup of strawberries
1 tsp maple syrup
Whisk together the eggs, milk, oil, and vanilla extract together then add in almond flour, baking soda, and a pinch of salt; stir until it is smooth.
In a non-stick skillet pan,, grease with butter, oil or cooking spray then adds about 1/4 of the batter mixture (once the mixture starts to bubble on equal sides, then flip to the other side until brown).
Repeat with cooking spray or oil and the batter for the equal amount you are looking to make.
Optional: add a cup of fresh berries, pure maple syrup, or almond butter to sweeten the meal.
Amount per serving: Calories: 348 Protein: 13.8 g Carbohydrates: 10.4 g , Total Fat: 27.3 g Sodium: 264 mg, Fiber: 4.5 g
Please Note: the nutritional information is calculated using a nutrition facts calculator and may vary greatly based on the products used.
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