Almond Flour Blueberry Pancakes
Description
These almond flour blueberry pancakes are made with honey instead of sugar and cooked in coconut oil for a gluten-free, dairy-free breakfast.
Ingredients
•
3 large eggs
•
2 tablespoons honey
•
1 tablespoon water
•
1 tablespoon vanilla extract
•
1 1/2 cups almond flour
•
1/4 teaspoon Himalayan sea salt
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1/4 teaspoon baking soda
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1 cup fresh blueberries
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1 tablespoon coconut oil, or as needed
Directions
1
Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
2
Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.