Tuesday, August 14, 2012

Almond Flour Blueberry Pancakes

Almond Flour Pancakes
  • 1 c. almond flour (almond meal)
  • 1/2 c. unsweetened applesauce
  • 1 Tbsp. coconut flour
  • 2 eggs
  • 1/4 c. water in which 1/4 tsp. baking soda is dissolved
  • 2 Tbsp. melted butter or coconut oil
  • 1 - 1 1/2 c. fresh or frozen (thawed & drained) blueberries
  • pinch of salt
Combine all ingredients in a bowl.  The batter will appear a little thicker than normal mix.  Drop by 1/4 cupfuls onto a lightly oiled non-stick griddle or frying pan over medium heat.  Use the scoop to shape the pancakes.  Flip like a normal pancake when bottoms are a nice golden brown.  Let the second side brown, also, before removing from griddle.

 I get 8 pancakes out of one batch.

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