Almond Flour Blueberry Pancakes

These almond flour blueberry pancakes are made with honey instead of sugar and cooked in coconut oil for a gluten-free, dairy-free breakfast.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 278 Calories

Ingredients

• 1 tablespoon vanilla extract
• 2 tablespoons honey
• 1 tablespoon water
• 3 large eggs
• 1 cup fresh blueberries
• 1 tablespoon coconut oil, or as needed
• 0.25 teaspoon baking soda
• 1.5 cups almond flour
• 0.25 teaspoon Himalayan sea salt

Recipe Instructions

Step 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.

Step 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.