Almond Flour Blueberry Pancakes – a delicious recipe with chia seeds, frozen blueberries, almond flour, cinnamon, vanilla, avocado oil coconut oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a small bowl, mix the chia or ground flax with 1/2 cup water. Put in the fridge and let stand for 10 minutes.
2
Meanwhile, defrost the blueberries in a small pot over medium-low heat. Save any water that comes out. You'll be using this for moisture and flavour!
3
In a medium-sized bowl, combine the almond flour with all of the other ingredients. The batter should be the perfect pancake texture. If it's too thick or dry, add a little splash of water or almond milk.
4
Heat 1 tsp of the oil or butter over medium heat. Using a 1/8 cup measuring cup, scoop some of the batter into the pan, leaving space in between each mound to flatten the pancakes. They will be too sticky to press down flat right away. No biggie! Let the pancakes cook for a minute or so until they develop some firmness on the bottom. Then you can press down into a flatter shape. Once browned on one side (about 2-3 minutes) flip and cook for another 3 minutes or until brown on both sides. Continue with remaining oil and batter.
5
Serve pancakes with your favourite toppings and enjoy! Extra berries and a bit of maple syrup are my personal faves :)
634
kcal
Calories
52
g
Fat
30
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 tablespoons chia seeds or ground flax seeds, 3/4 cup frozen blueberries, 1 1/2 cups almond flour, 1 teaspoon cinnamon, and more.
Yes, Almond Flour Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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