I am thrilled to bring you this Blueberry Almond Flour Pancake recipe for so many reasons! If I’m being honest, ever since I heard an ad on the radio for unlimited pancakes at IHOP I couldn’t stop thinking about them. Thanks IHOP. You really are an inspiration. Real talk though, at one point in my life I was seriously addicted to funny face pancakes. That was supplemented by religiously drowning my weekly stack of chocolate chip flapjacks in syrup. Nostalgia, am I right?!
But since I’m all #healthy now and trying to live my best life, I thought I would skip the self loathing and instead bring you a gluten free, paleo, low-carb and totally customizable recipe for the perfect healthy pancakes. I’m not gonna lie, my road to pancake success has been a bumpy one and I’ve made a lot of failed attempts at healthy pancakes. But it’s true that hard work, dedication and willingness to eat all you failures will eventually lead you to success.
Another source of inspiration for this recipe, is that I received one of the best Christmas presents I could ask for. Liquid gold. And by that, I mean real pure Canadian maple syrup. I knew right then and there that the first free morning I had to myself would be filled with pancakes and, more importantly, maple syrup.
Pancakes, flapjacks, stacks
Now, let’s talk about these stacks of pure joy and deliciousness. If you haven’t heard my rant about why I love cooking with almond flour so much, you can read all about it right here. These Blueberry Almond Flour Pancakes are packed with good-for-you protein from almond flour and eggs that kept me feeling full, satisfied and energized all day. And you guys, the recipe is so simple!
Tips to take your stacks to great heights
- I used a small cast iron skillet and made sure it was well greased in between every round of pancake making– non-stick is also great!
- If you don’t have a hand mixer, no worries. Just make sure the batter is as smooth as possible.
- Wait for bubbles to form around the edges of the pancakes before flipping.
- Low and slow heat is key to golden pancake perfection.
There is an unlimited number of ways to customize these pancakes with the add-ins and toppings of your choice. Tap into your infinite creative potential and see what you come up with! Here are a few ideas from my brain to yours:
Fruits- blackberries, bananas, figs, raspberries, strawberries, cherries, peaches
Jams & preserves- apricot, strawberry, blueberry, apple butter
Spices- ginger, cardamom, cinnamon, cloves, rosemary
Sweetener- honey, agave, stevia, maple syrup
Nuts- almonds, pecans, walnuts, sunflower seeds, pistachios, cashews, any nut butter
Superfoods- chia seeds, cacao nibs, goji berries, shredded coconut
My food photography
Before I say goodbye, I just wanna add one more thing. This recipe was my absolute favorite thing to photograph in the history of me taking pictures of my food! As a completely self-taught photographer with nearly no idea what I’m doing, I am in LOVE with how these turned out and am accepting gold stars now.
Happy pancaking and don’t forget to tag @roots_and_sol in your yum creations. Lotsa love all around.
- Add all dry ingredients into a bowl and mix with a fork so that there are no lumps (almond flour can by lumpy).
- Add in eggs, vanilla, honey and coconut milk and mix with a handheld mixer for about a minute.
- Gently fold blueberries into the batter.
- Heat a skillet of your choice over medium heat and grease with coconut oil (I used cast iron).
P.s.- Here’s a BTS shot of Sprinkles, my feline friend who I guess also loves pancakes. Like mother, like daughter.