Almond Flour Pancakes with Huckleberries
Ingredients
The batter
-
2
large
eggs
-
3
tablespoons
milk (or almond milk, soy milk, plant-based milk)
-
1–2
tablespoons
maple syrup (or honey)
-
1
teaspoon
vanilla extract
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
1 ¼
cups
finely ground almond flour
-
1
teaspoon
orange or lemon zest (optional)
The toppings
-
1 ½
cups
fresh berries (preferably huckleberries or blueberries)
-
1–2
tablespoons
butter, olive oil, or coconut oil (for skillet)
-
to taste
maple syrup (for drizzling)
Instructions
- Preheat the oven to 350°F to keep pancakes warm and cook through.
- In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla.
- Add the baking powder, salt, and almond flour to the mixture, adjusting the thickness of the batter as desired.
- Optionally, fold in ½ cup of berries and the zest.
- Heat a skillet and coat with olive oil over medium-low heat.
- Using a ¼ cup measuring cup, scoop the batter onto the skillet, making 2-3 pancakes at a time.
- Cook until the edges are golden brown and bubbles form on top, then flip and cook until golden on the other side.
- Place pancakes in the oven to finish cooking through while you make the rest.
- Stack the pancakes, top with butter and fresh berries, and drizzle with warm maple syrup.
Nutrition Facts (estimated)
Servings
2
Calories
199
Total fat
12.6g
Total carbohydrates
10.4g
Total protein
7.7g
Sodium
84.3mg
Cholesterol
186.5mg
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