Blueberry Almond Flour Gluten-Free Pancakes

AND TIME FOR

AND BLUEBERRY ALMOND FLOUR PANCAKES-GLUTEN FREE

Cook's Notes: No need to be on a gluten free diet to enjoy these delicious and hearty blueberry pancakes. My, oh my, they are so good and the perfect morning  breakfast to start the day. Using almond flour over regular all purpose flour adds texture and loads of flavor elevating pancakes to a whole new level. 

Recipe makes 6 large pancakes using 1/3 cup batter.   

Did You Know? Resting pancake batter for at least 20 minutes helps the batter rise better and cook to a more tender finish in the pan. A good rest does allow time for the flour to hydrate. Batter may thicken after resting, adding a bit more milk may be necessary.    

Wet Ingredients:

• 2 large eggs at room temperature
• 1/3 cup coconut milk, almond milk or regular milk 
• 1 tablespoon melted coconut oil or butter
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract 
• 1/4 teaspoon almond extract optional but does add a yummy flavor

Dry Ingredients:

• 1-1/4 cups almond flour 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon salt
• Butter or coconut oil for greasing griddle or skillet
• 1-1/2 cups blueberries 

Directions:

• In a large bowl whisk all wet ingredients until smooth. In a small bowl whisk almond flour, baking soda and salt. Add to wet ingredients and stir with a spoon until smooth. Fold in blueberries. 
• Let batter rest 20-30 minutes. 
• I used a griddle set at 375 degrees but a large skillet works fine too.  Be sure to grease before heating up. 

Some other Ever Ready Pancake Specials to try. 

Lemon Blueberry Pancakes with Cottage Cheese

https://sockfairies.blogspot.com/2019/02/lemon-blueberry-pancakes.html

Lemon Pancakes with Blueberry Compote

https://sockfairies.blogspot.com/2017/04/weekend-round-up.html

Ever Ready All Time Favorite  

Wild Rice and Blueberry Pancakes

https://sockfairies.blogspot.com/2014/07/seasonal-plate.html