Gluten-free almond blueberry pancakes

By Sari Huhtala

Stop the morning brain drain that follows a breakfast made with wheat, and start your day with these yummy pancakes made with wholesome goodness. They supply you with a fabulous source of protein, fibre, healthy fats and essential nutrients, and promote satiety so you can make it through the morning without getting hangry.

Blueberry pancakes (Makes 2 servings)

  • 1/2 cup almond flour  
  • 2 Tbsp ground flax meal
  • 1 tbsp each of baking powder, buckwheat flour  
  • ¼ cup of milk (almond/rice/cashew)
  • ¼ cup of melted coconut oil  
  • 1 egg
  • ½ cup blueberries
  • Coconut oil for frying

Combine dry ingredients and slowly stir in milk, egg and coconut oil. Fold blueberries into batter. Heat a large skillet over medium to low heat, and add about a tablespoon of coconut oil to pan. Ladle batter into pan in a five-inch round. Cook until bubbles form and the bottom begins to brown, then flip pancake and cook till brown. Repeat until batter is cooked.

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