Almond Flour Blueberry Pancakes – 80 Twenty Nutrition

Almond Flour Blueberry Pancakes

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Almond Flour Blueberry Pancakes vegan gluten free paleo primal - Christy Brissette best dietitian media nutritionist 80 Twenty Nutrition

What’s a more comforting weekend breakfast than pancakes? I love how easy they are to make and how greatly they’re appreciated by the people who get to enjoy them while leisurely reading the morning paper.

But what’s a dietitian foodie to do when serving a group of people whose special diets run the gamut from vegan to gluten-free to paleo? I’ll admit, it was a headscratcher. But it helped me come up with one of the tastiest breakfasts I’ve ever had!

These almond flour blueberry pancakes are paleo, vegan and gluten-free. They’re also appropriate for people on lower carb diets, as the only carbs come from fibre-rich “slow carbs” from blueberries.

Almond Flour Blueberry Pancakes vegan gluten free paleo primal - Christy Brissette best dietitian media nutritionist 80 Twenty Nutrition

They have a delightful nutty flavour and amazing texture. They taste just like blueberry muffins!

I top my pancakes with a drizzle of maple syrup because, hey, I’m Canadian and it’s my birthright! Also, maple syrup is lower on the glycemic index than sugar and has some antioxidants and minerals. And the flavour is so yum that a little goes a long way.

I made extras of these pancakes and ended up taking the leftovers as a snack to work the next day. They tasted just as awesome cold and without the syrup. Success!

Wishing you lots of healthy eats and life’s treats.

XO Christy

Almond Flour Blueberry Pancakes

These almond flour blueberry pancakes are paleo, vegan and gluten-free. They're also appropriate for people on lower carb diets, as the only carbs come from fibre-rich "slow carbs" from blueberries.
Servings 4
Calories 278 kcal
Cook Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 3 tbsp chia seeds or ground flax seeds
  • 3/4 cup frozen blueberries
  • 1 1/2 cups almond flour
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tbsp avocado oil, coconut oil or butter

Instructions
 

  • 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.
  • 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!
  • 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.
  • 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.
  • Serve pancakes with your favourite toppings and enjoy! Extra berries and a bit of maple syrup are my personal faves 🙂

Notes

These pancakes make awesome leftovers! Make a large batch and store in the fridge for quick snacks or breakfast. These taste great cold when you're on the go and need a healthy bite.

Nutrition

Calories: 278kcalCarbohydrates: 11gProtein: 8gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 0.3mgPotassium: 287mgFiber: 6gSugar: 4gVitamin A: 10IUVitamin C: 0.8mgCalcium: 140mgIron: 2.2mg
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