The Whole Food Diary

Pancakes with Blueberries

Dairy-free, Gluten-free, Vegetarian, Breakfast

  • For the Batter
    • 150ml almond flour or ground almonds
    • 2 organic free-range eggs
    • 60ml sparkling water
    • 1 tbsp coconut oil
    • 1/2 tsp vanilla extract
    • 1/4 tsp bicarbonate soda
    • 1/4 teaspoon salt
    • 1 tbsp acacia honey
  • For Cooking
    • Coconut oil
    • Blueberries
  • To Serve
    • Acacia honey
    • Blueberries

Heat the coconut oil gently in a bain-marie (water bath) until liquidised and leave to cool for a couple of minutes. Add to the rest of the wet ingredients in a bowl.

Mix all the try ingredients in a bowl until well combined, make sure that there aren’t any lumps of bicarbonate soda. Pour the wet into the dry and stir until fully combined.

Fry in some coconut oil either in a small pan (blini pan) like in the image, or simply pour tree dollops in a larger pan and fry simultaneously. Stick a few blueberries into the pancake when it’s frying and turn over when it’s golden brown underneath.

Stack up on a plate and drizzle some honey on top and sprinkle with some blueberries.

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