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Homemade Blueberry Banana Almond Flour Pancakes photo

Blueberry Banana Almond Flour Pancakes

Start your morning right with these fluffy Blueberry Banana Almond Flour Pancakes! A gluten-free delight that's both delicious and nutritious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour gluten-free base packed with nutrients
  • 1 tsp baking powder helps the pancakes rise and become fluffy
  • 4 eggs lightly whisked
  • 1 banana mashed
  • 1/4 cup unsweetened almond milk substitute with any milk of choice
  • 1 tsp vanilla extract enhances the flavor profile
  • 3/4 cup blueberries fresh or frozen

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Serving plates

Method
 

  1. Gather all your ingredients and kitchen gear. Having everything ready will make the process smooth and enjoyable.
  2. In a mixing bowl, combine the almond flour and baking powder. Whisk them together until well blended.
  3. In another bowl, mash the banana until smooth. Add the lightly whisked eggs, almond milk, and vanilla extract. Mix until well combined.
  4. Pour the wet mixture into the bowl with the dry ingredients. Gently fold together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Fold in the blueberries gently to ensure they are evenly distributed throughout the batter.
  6. Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a little oil or cooking spray if desired.
  7. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
  8. Remove the pancakes from the skillet and keep them warm while you cook the remaining batter. Serve your Blueberry Banana Almond Flour Pancakes warm, topped with extra blueberries, maple syrup, or a dollop of yogurt for a delicious breakfast treat!

Notes

  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
  • To reheat, simply pop them in the toaster or microwave until warmed through.