Blueberry Pancakes
Fluffy, fruity, and made with feel-good ingredients, these Blueberry Pancakes are a weekend-worthy breakfast you can feel great about. Made with almond flour and sweetened naturally with maple syrup or honey, they’re light, satisfying, and gluten-free. OHME! Freeze-Dried Blueberries bring a punch of berry flavor to every bite—no soggy pancakes here. Whether you’re slow-brunching at home or meal prepping for the week, this recipe is a wholesome twist on a classic favorite.
20 mins
Prep Time
2
Servings
8
Ingredients
Star Ingredient:
Ingredients:
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1 1/4 cups almond flour
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2 eggs
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2 tbsp maple syrup or honey, plus extra to drizzle on top
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1 tsp baking powder
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1/2 cup almond milk
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1 tsp vanilla extract
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1/2 cup Freeze-Dried Blueberries
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2 tbsp avocado oil
Directions:
In a medium bowl, mix together dry ingredients.
Add in the wet ingredients, except for the blueberries and oil.
Heat oil on medium heat in a frying pan.
Spoon batter onto frying pan. Add a few blueberries in the pancake. Flip and cook.
Drizzle honey or maple syrup on top!
Tips:
- Add blueberries after spooning the batter into the pan to keep every pancake perfectly golden.