Banana Blueberry Almond Flour Pancakes

Start your morning with these fluffy blueberry banana pancakes that are grain-free, gluten-free and refined sugar-free made with almond flour for an straightforward satisfying breakfast!

Starting the mornings off with a satisfying breakfast is definitely a MUST for me and it doesn't get much better than pancakes. Am A cook right?? Growing up pancakes were always considered such a treat – sweet and fluffy all drizzled with gooey maple syrup, A cook mean it was like dessert for breakfast! Well pancakes do not have to be unhealthy and just because these aren't loaded with suga

A cook chose not to add any additional sweeteners or sugar to these pancakes as A cook found that the mashed banana and blueberries made these sweet enough, especially if you top these with maple syrup. However, if you do want them sweeter, just add in a tablespoon of maple syrup or honey to the batter!

What goes in

• 1 cup almond flour
• 1 teaspoon. baking powder
• 4 eggs, lightly whisked
• 1 banana, mashed
• 1/4 cup unsweetened almond milk, or milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup blueberries

How it comes together

1. Use a wide bowl, mix together all ingredients, except the blueberries, until all clumps are gone (A cook used a hand mixer which worked perfectly!)
2. Heat a greased skillet over a moderate burner and spoon about a 1/4 cup of batter onto the skillet and sprinkle each pancake with blueberries. Cook over a moderate burner for about 2 minutes on each side or until pancakes are golden brown. Flip over when surface is bubbly and edges are slightly dry.
3. Serve immediately with maple syrup or powdered sugar and enjoy!