Wild Blueberry and Almond Pancakes

These almond flour pancakes are soft, fluffy, and packed with protein. They're also gluten-free and dairy-free, making them a great option for those with dietary restrictions. The wild blueberries add a burst of sweetness and antioxidants.

The origins of pancakes can be traced back to the ancient Greeks, who cooked a version of them called "plakous" on hot stones. Over the centuries, pancakes have evolved into the beloved breakfast staple we know today. These almond flour pancakes are a modern twist on the classic, using almond flour, coconut flour, and almond milk to create a gluten-free and dairy-free version that's just as delicious as the original.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup unsweetened almond milk
• 1/4 cup wild blueberries
• 1 tablespoon almond butter

Instructions

1. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
2. In a separate bowl, whisk together the egg, almond milk, and almond butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the blueberries.
5. Heat a lightly oiled griddle or frying pan over medium heat.
6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
7. Cook for 2-3 minutes per side, or until golden brown.
8. Serve with your favorite toppings.

Why It Works

• Almond flour is a great source of protein and fiber, making these pancakes a filling and satisfying breakfast.
• Coconut flour is a good source of dietary fiber, which helps to keep you feeling full.
• Almond milk is a good source of calcium and vitamin D, making these pancakes a good source of these essential nutrients.
• Wild blueberries are a good source of antioxidants, which can help to protect your cells from damage.