Whole30 Pancakes with Almond Flour and Berries

Almond flour pancakes are a great way to start your day, and this recipe is especially delicious with the addition of mixed berries. The pancakes are light and fluffy, with a slightly nutty flavor from the almond flour. The berries add a touch of sweetness and tartness, and they also make the pancakes more visually appealing.

I first came up with this recipe when I was looking for a way to use up some almond flour that I had on hand. I had never made almond flour pancakes before, but I was pleasantly surprised at how well they turned out. The pancakes were so good that I started making them on a regular basis.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 cup almond flour
• 1/4 cup unsweetened almond milk
• 2 eggs
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup mixed berries (such as blueberries, raspberries, and strawberries)
• 1 tablespoon coconut oil, for greasing the pan

Instructions

1. In a large bowl, whisk together almond flour, almond milk, eggs, baking powder, baking soda, and sea salt.
2. Fold in berries.
3. Heat coconut oil in a large skillet over medium heat.
4. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown.
6. Serve immediately with your favorite toppings, such as maple syrup, butter, or fruit.

Why It Works

• Almond flour is a good source of protein and fiber, and it is also gluten-free.
• The combination of almond flour and almond milk creates a light and fluffy pancake.
• The berries add sweetness and tartness to the pancakes, and they also make them more visually appealing.