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Gluten-Free Blueberry Blender Pancakes

Writer's picture: Liz HoobchaakLiz Hoobchaak


I’ve tweaked my original blueberry pancake recipe ever so slightly by adding ripe banana as a sweetener instead of honey and they are more delicious than before! 


These fluffy almond flour pancakes are made with just 5 core ingredients: banana, almond flour, eggs, butter and vanilla. Making these a great low-carb breakfast option that are also naturally free of gluten, grain, starches and refined sugar! 





Ingredients:

2 ripe bananas

4 eggs

2 tbsp butter, melted

1 tsp vanilla extract 

1.5 cups almond flour 

1 tsp baking soda 

1/2 tsp cinnamon 

1/2 tsp salt

blueberries 


Directions:

  1. Add all wet ingredients in a blender and blend for 20 seconds. 

  2. Add the dry ingredients and blend for another 30 seconds until well incorporated. 

  3. Heat a pan or griddle on low - medium heat. Melt some butter in the pan and pour a dollop of batter. 

  4. Add blueberries. Cook until the edges look golden brown, about 2 minutes, then flip and cook another 2 minutes. 

  5. Top with some honey or maple syrup and enjoy! 



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