If you’ve checked out my chocolate-chip pancakes or pumpkin spice pancake recipe then you know my family loves a good pancake in the morning. I’m always playing around with different ingredients to give my kids (and myself) a nice flavor variation. If you’re looking for a new gluten-free, protein-packed breakfast idea then you must try this recipe adapted with my flexible flip from my friend Lisa Roukin, who has some serious drool-worthy food photos on her Instagram page. Drizzle these pancakes with some maple syrup and you’ll be transported into blueberry pancake heaven.
Grain Free Blueberry Pancakes Recipe
Grain Free Blueberry Pancakes
- 3 large eggs beaten
- 1/4 cup almond flour
- 1 large banana mashed
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
- 2 cups blueberries
- coconut oil, for frying
- 1/4 cup blueberries
- maple syrup
- melted butter
Put all the pancake ingredients except blueberries into a large bowl and mix until incorporated.
Add the blueberries to the pancake mixture and stir in.
Add a tablespoon of coconut oil to frying pan and heat over a medium heat.
Once the oil is hot, ladle a few tablespoons at a time of of the pancake mixture and pour into sizzling pan. Keep fire on low.
Cook until golden brown, then flip and cook until golden brown on the other side.
Serve warm with a drizzle of maple syrup and blueberries.