GLUTEN-FREE BLUEBERRY PANCAKES
These gluten-free, healthy pancakes are perfect for family breakfast. They also make for a great breakfast meal prep.
INGREDIENTS (for 2 servings, double or triple for the family)
1 cup blueberries
2 large eggs
⅓ cup almond flour
1 tsp vanilla
1 tbsp cinnamon
2 tbsp peanut butter
Butter
Maple syrup, I used Runamok Salted Caramel
INSTRUCTIONS
1. Mash bananas in a bowl, add eggs, peanut butter, and vanilla. Mix well.
2. Add almond flour and cinnamon; mix until combined, then gently fold in blueberries and add a splash of syrup (optional, but highly recommended!).
3. Heat a pan on the stove and grease with butter.
4. Spoon a portion of the mixture onto the pan for each pancake, making them about 3 inches in diameter. Once they start to bubble, flip. After about a minute, transfer them to a plate. This recipe should make around 10 pancakes.
5. Stack up the pancakes, add a pat of butter on top, and generously drizzle with syrup.
Enjoy!
Love,
Colie
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